sketch of Bob above the  recipe.

PIE CRUST (Joy Taylor-Skiba’s)

4 c. flour
2 t. salt
2 T. sugar
1 3/4 c. shortening
1 egg, slightly beaten
1/2 c. cold water
1 T. vinegar

In a large bowl, blend the dry ingredients. Mix in the shortening and blend to the texture of corn meal. Mix egg, water and vinegar together. Pour over and mix til well blended. Divide into equal parts. To store, wrap in plastic wrap and refrigerate or freeze.

(makes about 5 crusts)

Note: Joy said to omit the sugar if making a savory dish.

Pie Crust recipe is published in our November, 2014 Menu Minder, Issue #373.