Title: Cobbler, Quiche or Pie Crust
Categories: Pie
Yield: 2 Servings

2 c Flour
1 tb Sugar
1 ts Salt
3/4 c White vegetable shortening
1 Egg yolk
1/4 c Milk
1 tb Lemon juice or wine

Mix all ingredients together (may be done in food processor). Place in
refrigerator until COLD. Divide into 2 parts and roll thin on a
well-floured surface for pies. Roll thicker for cobblers. Substitute 1
Tablespoon wine for the lemon juice when using for quiches. Yield: 2 pie
crusts plus.

LUCY JACKSON (MRS. DORSEY)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.