3 cups flour 1 1/4 cup shortening 1 teaspoon salt 1 egg, well beaten 5 Tablespoons water 1 Tablespoon vinegar
Pour liquid into flour mixture all at once. Blend with spoon just until flour is moistened. This is an easy pie crust to handle and can be re-rolled without toughening. It keeps in refrigerator up to 2 weeks.
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