Vinegar and Egg Crust

Servings:
24

Yield:
1 – 9 inch double or 3 single crusts

Ingredients

Directions

In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized.

Beat together egg, vinegar and water. Mix liquid with flour mixture, using a fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)

Roll out on lightly floured pastry cloth with cloth covered roller.

Brush the crust with milk and sprinkle with sugar before baking.

Nutrition Facts (per serving)

0″