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Tuesday, August 10, 2010

Never Fail Crisco Pie Crust


4 c. Flour
1 Tbs. Sugar
2 Tsp. Salt
1 3/4 c. Crisco shortening
1 Egg; beaten
1/2 c. Cold water
1 Tbs. White vinegar 


This pie crust recipe is very good, and can be made ahead and kept in the frig (a time saver at holiday time!). Mix flour, sugar and salt. Add Crisco with pastry blender and mix well. Add egg, vinegar and water. Mix until well blended (with fork, then hands). Place in refrigerator until ready to use. Will keep 2 weeks in frig. Yields 4 - 9 pie shells. You can also make them all at once and freeze what you're not using, they freeze great.

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