This recipe for NEVER FAIL PIE CRUST, by Gail Hagen, is from Yesterday and Today; Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 C sifted flour 1 tsp salt 1 1/2 C shortening 1 egg 1/3 C water 1 tsp vinegar 1 tsp baking powder
Cut shortening into flour and shortening till well blended. Blend together egg, water and vinegar. Sprinkle this over blended dry ingredients. Stir with pastry fork. Chill 15 minutes. (milk may be substituted for the water)
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