Ingrients & Directions
3 c Flour
1/2 ts Salt
1 1/4 c Shortening
1 Egg; beaten
1 tb Vinegar
5 tb Water
Cut shortening into flour and salt. Beat egg; add vinegar and water; add to
flour mixture. Divide into 3-4 equal portions. Roll each pie shell on
floured surface. Can be stored in balls in refrigerator for a week or
rolled out and placed in pie pans and frozen for several months. Makes 3-4
shells.
MRS JERRY CRISP (JAMIE)
MARVELL, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
3 Servings