| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pie | 3 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 1/2 | ts | Salt |
| 1 1/4 | c | Shortening |
| 1 | Egg; beaten | |
| 1 | tb | Vinegar |
| 5 | tb | Water |
INSTRUCTIONS
Cut shortening into flour and salt. Beat egg; add vinegar and water; add to flour mixture. Divide into 3-4 equal portions. Roll each pie shell on floured surface. Can be stored in balls in refrigerator for a week or rolled out and placed in pie pans and frozen for several months. Makes 3-4 shells. MRS JERRY CRISP (JAMIE) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You’re never too old for God”