Vinegar Pastry

3 Cups Flour
1 Cup Shortening
1/2 Tsp. Salt
1 Egg
5 Tbsp. Cold water
1 Tbsp. White distilled vinegar

Mix flour, shortening and salt with pastry blender until fine crumbs about the size of small peas. Beat egg with fork. Add cold water and vinegar. Combine liquid with flour and shortening mixture until thoroughly mixed. Divide dough into three balls of equal size. Each ball makes one single 9-inch pastry. Roll dough out and bake at 425ºF until lightly browned. (If wrapped well in plastic wrap, dough may be stored in refrigerator for approximately two weeks. Also freezes well. Remove from refrigerator several hours before rolling out.)

Yield: 3 single 9-inch pie shells