Vinegar Pie Crust:

2 ½ c. flour
½ tsp salt
1 c chilled Crisco shortening
Gently blend together until they look like large crumbs. Add a little at a time:
1 egg, beaten
1 tbsp vinegar
¼ c ice water
Toss lightly until moist & roll. Makes three 8” pie crusts. Never fail. Great frozen for another day.

Use extra pie dough to make cinnamon crustos.

2 ½ c. flour
½ tsp salt
1 c chilled Crisco shortening
Gently blend together until they look like large crumbs. Add a little at a time:
1 egg, beaten
1 tbsp vinegar
¼ c ice water
Toss lightly until moist & roll. Makes three 8” pie crusts. Never fail. Great frozen for another day.

Use extra pie dough to make cinnamon crustos.