Title: Foolproof Pie Crust
Categories: Pies
Yield: 2 Servings

4 c Flour
1 3/4 c Vegetable Shortening
1 tb Sugar
2 ts Salt
1 tb Vinegar
1 Egg
1/2 c Water

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