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(This is the only pie crust recipe we use!)

4 c. all-purpose flour
1 3/4 shortening (not oil)
1 Tbsp. sugar
2 tsp. salt
1 Tbsp. vinegar
1 egg
1/2 c. water

Mix first 4 ingredients with fork. In small bowl, beat
water, egg and vinegar. Add to first mixture and blend with fork
until dry ingredients are moist. With hands, mold dough in ball
and chill at least 15 minutes. Dough can be stored in
refrigerator 3 days or can be frozen until ready to use. Makes two
double 9-inch pies and one 9-inch pie shell. If desired, separate
into 5 balls before refrigerating.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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