About the Recipe
4 cups flour 1/2 cup water
1 3/4 cup shortening 1 egg
3 T sugar 2 T cider vinegar
3 T salt (not heaping)
Combine all dry ingredients. In a separate container mix water, vinegar
and egg; add dry ingredients and mix well. Crust will keep for 3 weeks
in air tight container or plastic wrap. You may also freeze.