Pie Crust

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Difficulty: Medium - experience needed


3 cups flour
1/2 cup shortening, cold
1/2 cup butter, cold
1 tsp salt
1 egg, well beaten
5 tbsp ice water
1 tbsp vinegar


Cut shortening and butter into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with hands just until flour is moistened.

This is an easy crust to handle and can be re-rolled without toughening. It also keeps in refrigerator for up to 2 weeks. Easier to handle if rolled out on wax paper.


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