from my mom
3 cups flour
1 1/4 cups shortening
1 tsp salt (I use a little less)
1 egg, well beaten
5 TB water
1 TB vinegar
Cut shortening into flour and salt. Combine egg, water, and vinegar. Pour liquid into flour mixture all at once. Blend with a spoon just until flour is all moistened. This is an easy crust to handle and can be re-rolled without toughening. It also keeps in fridge for up to 2 weeks. Makes enough for 2 double crusts.
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