"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Lisa Berg's Pie Crust, by Shirleen Hieb, is from Martin Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 c flour 1 1/2 crisco 1/4 tsp. salt 1 egg 1 tsp vinegar 6 T cold water
Blend flour, crisco and salt in a tupperware bowl that has a cover. In a dish beat egg vinegar and cold water, add to flour mixture. Cover bowl with lid. Shake the bowl until contents form a ball. If dough is too sticky you can add a small amount of flour.
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