NEBRASKA PIE CRUST|
1 3/4 c. Crisco
4 c. flour
1 Tbsp. sugar
2 tsp. salt
1/2 c. water
1 Tbsp. white vinegar
Cut the Crisco into the flour, sugar and salt. When
well mixed, add the water and vinegar and egg, mix well.
Divide the dough into 3 equal portions and chill. Makes 3
double 9-inch crusts. Leftover dough can be frozen in plastic
bag. No matter when you roll this dough, it will stay flaky.
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