6 cups of flour 2 cups of shortening 1 egg 3/4 cup of water 1 tablespoon of white vinegar
Blend flour and shortening until the size of a pea. Set aside. Break egg into a container and beat. Add enough water to egg to make 1 cup, mix in vinegar and salt. Add this to the flour mixture and blend with a fork. Seal dough in a plastic container. Use as needed. Dough keeps in refrigerator for 2 months. Makes 3 two crust pies or 6 one crust pies.
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