Pie Crust #3

1 1/3 c Shortening
3 c Flour
2 ts Salt
1 Egg
1 tb Vinegar
5 tb Water

Mix shortening, flour & salt until lumps form size of small peas. Combine
egg, water & vinegar & pour over flour mixture. Work into a soft pastry.
Makes 3 or 4 large crusts. (May be stored in refrigerator.) If recipe calls
for a baked pie shell, prick bottom & sides & bake at 400 until brown.

RACHEL POHLNER

FISHER, AR

From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,

Yields
3 Servings