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Ingredients
- 3 c. flour
- 1 tsp. salt
- 5 Tbsp. water
- 1 1/4 c. shortening
- 1 egg, well beaten
- 1 Tbsp. vinegar
Method
- Cut shortening into flour and salt.
- Combine egg, water and vinegar.
- Add to flour mixture.
- Blend with fork until well mixed.
- Makes 2 double crusts.
- This dough keeps up to 2 weeks in the refrigerator.