Ingredients
3 cups flour
1 teaspoon salt
1 beaten egg
1 scant Tablespoon vinegar
1/2 to 1/3 cup water
1 cup + 2 Tablespoons shortening
1/2 cup Crisco
1/2 cup lard
2 Tablespoons butter is the combination Irene uses.
Preparation
Cut shortening into flour and salt, combine wet ingredients over the rest (cut in with a knife.) Handle as little as possible. Roll out into pie crusts, fill, and flute edges.
Bake filled pies as follows: 425° x 15 minutes, then 325° x 45 minutes.
