Pennsylvania Dutch Pie Crust
rec.food.recipes/Anita Bautsch

3 cup flour
1/2 tsp. salt
1 1/4 cup shortening
5 Tbsp. water
1 egg
1 tsp. vinegar

Sift flour and salt. Cut in shortening until mixture looks like coarse cornmeal. Beat egg, water and vinegar together. Stir liquid into flour mixture. Gather into a ball. Chill. Divide dough into 4 small balls. Roll out on floured board to fit pie pan. Bake in 425 degree oven for 10 to 12 minutes. Makes 4 single pie crust or two double crust. This is never fail pastry recipe.