Vinegar and Egg Crust recipe

1 servings

3 cups sifted all-purpose flour

1 1/4 cups shortening

1/2 teaspoon salt

1 egg

2 teaspoons distilled white vinegar

5 tablespoons ice water

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.