Vinegar Pie Crust
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Vinegar Pie Crust Recipe
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- 4 cups flour
- 1 teaspoon sugar
- 2 teaspoon salt
- 1¾ cup Crisco (not lard)
- 1 Tablespoon vinegar
- 1 large egg
- ½ cup water
- Mix flour, sugar and salt.
- Add Crisco and mix with pastry blender until crumbly.
- In a small bowl, beat the egg with a fork.
- Add water and vinegar.
- Combine the two mixtures, stirring with fork till all is moist.
- Chill ½ hour.
- Divide into four portions.
- Can be used fresh, or amade into balls and frozen (allow at least one hour to thaw thoroughly) - or it can be kept refrigerated up to two weeks.
Note: This may appear to be sticky, but don't worry about how much flour you need on the board when rolling out the crust, Mrs. Sage says, it always comes out tender and flaky.