| 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.
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