"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Pie Crust, by Linda Schleker, is from The Schuldt Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/4 c. shortening 3 c. all-purpose flour 1 tsp. salt 1 egg, well beaten 1 tbsp. vinegar 5 tbsp. ice water
Combine flour and salt. Cut shortening into flour with pastry blender. Combine egg, water and vinegar. Pour liquid all at once into flour mixture. Blend together with a fork, mixing well. Refrigerate until ready to use. Makes 4 single pie shells.
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