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3 c. flour
1 1/4 c. shortening
1 tsp. salt
1/4 tsp. cardamon (optional)
1 egg, beaten well
5 Tbsp. water
1 Tbsp. vinegar

For 2 double crusts: Cut flour, salt and cardamon into
shortening. Combine egg, water and vinegar; pour liquid into
flour mixture all at one time. Blend with spoon until flour
mixture is just moistened. This is an easy crust to handle and
can be rerolled without getting tough. It can be refrigerated
for up to 2 weeks. Roll out and put in pie plate. Bake at
450 degrees about 8 or 10 minutes.

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