| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Pies |
2 |
Servings |
INGREDIENTS
| 4 |
c |
Flour |
| 1 3/4 |
c |
Vegetable Shortening |
| 1 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 1 |
tb |
Vinegar |
| 1 |
|
Egg |
| 1/2 |
c |
Water |
INSTRUCTIONS
Mix the first 4 ingredients together with a fork. Beat remaining
ingredients together in a separate bowl. Combine both mixtures with a fork
until moistened. Mold with hands into 2 balls. Wrap and chill 15 minutes
before rolling out. Can be kept refrigerated up to 3 days. Makes 2 9"
double crust pies.
Note: Dough can be handled alot.
Source: "The Yankee Kitchen" 03-17-93 (#1) [Shirley]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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