With a pastry fork, mix together flour, shortening, sugar and salt. In a small measuring cup beat vinegar, egg and water to measure 1/2 cup. Add to the dry mixture but do not over mix or knead. Carefully work dough until smooth and pliable. Chill until ready to use. Can be refrigerated for 2-3 days. Makes 4 single crusts. |
| 2010 Nathan Krämer Blair, Nebraska http://www.nathankramer.com/cookbook/ |