| Ingredients: |
4 cups flour
1 T. sugar
2 tsp. salt
1 3/4 cups Crisco (not lard, oil or butter) |
1 T. white vinegar
1 egg
1/2 cup cold water |
| Cooking
Instructions: |
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Add first 3 ingredients in a large bowl, mix well with fork. Add Crisco. Mix well until ingredients are crumbly. In a small bowl, beat together 1/2 cup cold water, egg, and vinegar. Combine the 2 mixtures; stir with fork until ingredients are moistened. Divide into portions and refrigerate for 1/2 hour before rolling out crust. Will last 3 to 4 days in ziploc bags. Can be stored up to 6 months in the freezer for future use. |
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