Fern’s Pie Crust

Judy Gray, BHS

  • 3 cups flour
  • 1 tsp salt
  • 1 1/4 cup Crisco®
  • 1 egg
  • 5 Tbsp cold water
  • 1 Tbsp vinegar

Mix flour and salt. Cut up shortening until flour is about the size of a pea, using a fork. Beat egg real well; add to flour. Add vinegar, then liquid little at a time. Add more water if you need.

Makes 4 crusts for small aluminum pie tins or 3 big crusts.

Holds up well frozen.

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