Title: Jean's (Never Fail) Pie Crust
Categories: Bake-shoppe, Pies & past
Yield: 1 Servings

3 c Flour
1 ts Salt
1 1/2 c Spry; *see note
1 lg Egg
1 ts Vinegar
5 tb Water

*Bill's Note: Spry is a brand of shortening long gone from the market
shelves. Substitute your favorite shortening.

Mix flour, salt and shortening with blender, leave fairly coarse. Beat egg,
vinegar and water. Add to flour mixture a little at a time. Toss with fork
until all is added. Quickley form three firm balls of dough and roll on a
pastry cloth or between sheets of waxed paper.

HINT FOR AN EXTRA GOOD PIE CRUST:

When making pie crust substitute orange juice for water. This gives the
crust an extra added flavor.

Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969

billspa@icanect.net

Recipe by: Mary Hacala

Posted to Bakery-Shoppe Digest by "Bill Spalding" on
Apr 13, 1998