| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pie | 2 | Servings | |
INGREDIENTS
| 1 | c | Crisco shortening |
| 2 3/4 | c | Flour |
| 1 1/2 | ts | Salt |
| 1 | Egg | |
| Water |
INSTRUCTIONS
Cut shortening into flour and salt mixture with 2 knives. Beat egg in a measuring cup, then add water to measure 1/2 cup. Add egg and water mixture to flour mixture. Do not overmix. Place dough in refrigerator for 1 hour before rolling crust. Yield: 2 (9 inch) pie crusts. MANDY DILLARD (MRS. WILLIAM, II) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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