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Everlasting Pie Crust Recipe

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This recipe for Everlasting Pie Crust is from The Herman & Dorothy Scholer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups flour
1 pound shortening, lard or butter (2 cups)
2 tsp. salt
1 egg
2 tsp. vinegar
cold water
Directions:
Directions:
Sift and measure flour into a bowl. Add salt and fat. Mix well. Break an egg into a measuring cup and beat with a fork. Add vinegar and enough water to fill the cup. Mix well. Add to flour mixture. Wrap dough in waxed paper; place in tight cellophane bag (zip lock) and refrigerate. Break off dough and use as needed.
Number Of Servings:
Number Of Servings:
6 pie crusts
Personal Notes:
Personal Notes:
From about 1970 Eastern Star cook book. I was having difficulty getting pie crust to turn out. This recipe worked every time.

 

 

 

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