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Never-Fail Pie Crust


  • 3 cups enriched flour 1 1/2 tsp. salt 1 cup + 2 Tbsp. shortening 1 egg 1 tsp. vinegar
  • 5 Tbsp. water

Preparation Cut shortening into flour and salt until mixture resembles fine crumbs. Combine egg (slightly beaten), vinegar and water. Sprinkle over dry ingredients. Mix with a fork. Let stand 10 minutes. Roll out. This recipe makes 2 double-crust pies. Very good for freezing. Provided by Wall-Rogalsky Milling Co.

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