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 French Pastry 5

2 1/2 cups of flour
1 tablespoon of sugar
1 cup of shortening
1/4 teaspoon of salt
1/2 teaspoon of vanilla
1 stick oleo
1 egg, beaten
1/2 cup of warm water
1 tablespoon of vinegar




Mix all together in large bowl. If too stiff to roll out, add 1/4 cup more warm water. Should be creamy, not sticky. Roll out on floured board. Make 8 single pie shells or 4 double pie shells. Bake like regular pies, according to recipe being used. Bake in temperature recommended for pie. 


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