| | Directions | | Combine flour, shortening and salt. Mix well with pastry blender. Mix together water, vinegar and egg. Combine 2 mixtures and mix lightly with fork. Roll out and put in pie pan. This can be rolled out several times and still comes out tender and flaky. Stores well in refrigerator for a couple weeks. Makes 2 double crusts. |
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| Ingredients | | - |  | 3 cups flour |
| - | | 1 1/2 cups Shortening (Crisco) |
| - | | 1/2 teaspoon Salt |
| - | | 5 tablespoons cool water |
| - | | 1 egg |
| - | | 1 tablespoon vinegar |
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