Vinegar Pie Crust

3 c Flour
1 ts Salt
1 1/4 c Shortening
1 Egg
5 tb Water
1 ts White vinegar

Combine flour and salt. Work in shortening until mixture is consistency of
cornmeal. Beat egg lightly. Add water and stir, then add vinegar. Blend
into flour mixture to form soft dough. Gather dough into ball. Cut in
halves. Flour board well and roll each half into circle 1 inch larger than
pie pan. Fit into pan and flute edges. Makes 2 (9-in.) pastry shells

From

Yields
2 Servings