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Foolproof Pie Crust

  • 4 cups flour
  • 1 3/4 c shortening
  • 1 T sugar
  • 2 teaspoons salt
  • 1 T vinegar
  • 1 egg
  • 1/2 cup water

"With fork mix together first four ingredients. In a separate dish, beat remaining ingredients. Combine the two mixtures, stirring with a fork or pastry cutter, until all ingredients are moistened. With floured hands, mold dough into a ball. Chill at least 15 minutes, then cut into five equal parts. Use immediately or freeze. (Dough can be left in refrigerator up to 3 days.) Makes 2 nine"" double crusts and 1 nine"" shell."


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