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SWEDISH PIE CRUST
(Enough for 3 double crust pies. Can be refrigerated with good results for a week to 10 days)
3 C. Flour
1/4 t. Salt
1 1/4 C. Shortening, Butter or a mixture of both
1 Whole Egg
1 T. Vinegar
5 T. Water
Combine flour, salt and shortening. Mix together egg, vinegar and water.
Pour into flour mixture and toss with fork.
From: Peggy Henry