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    CRUST: Fool-Proof Pie Crust


    Source of Recipe


    The Yankee Kitchen, 03-17-93 (#1), by Shirley

    * Exported from MasterCook *

    Fool-Proof Pie Crust

    Recipe By :
    Serving Size : 2 Preparation Time :0:00
    Categories : Crusts, Pies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 cups flour
    1 3/4 cups vegetable shortening
    1 tablespoon sugar
    2 teaspoons salt
    1 tablespoon vinegar
    1 egg
    1/2 cup water

    Mix the first 4 ingredients together with a fork. Beat remaining ingredients together in a separate bowl. Combine both mixtures with a fork until moistened. Mold with hands into 2 balls. Wrap and chill 15 minutes before rolling out. Can be kept refrigerated up to 3 days.

    Makes 2 nine-inch double crust pies.

    Note: Dough can be handled a lot.

    Source:
    "The Yankee Kitchen, 03-17-93 (#1), by Shirley"

    S(Formatted for Master-Cook by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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