Recipe - Vinegar Pie Crust

3 cup Flour
1 teaspoon Salt
1 One fourth cup Shortening
1 Egg
5 tablespoon Water
1 teaspoon 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 (9in.) pastry shells

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini