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| 2 cups |
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Flour |
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| 1 tsp |
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Salt |
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| 1/3 cup |
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Milk |
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| 1 tbs |
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White vinegar |
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| 1 cup |
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Shortening |
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|
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| 1 |
Combine flour and salt. Cut in shortening. Combine milk and vinegar. Combine both mixtures together. |
| 2 |
Roll out dough between two pieces of waxed paper. Place upside down pie pan on top of rolled out dough and flip over. Fit loosely into pan and trim edge 1/2 to 1 inch beyond edge. Crimp edge with fingers. Prick with a fork. |
| 3 |
Bake at 450° for 10-12 minutes or until golden brown |
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| Yield: 2 9" Crusts plus one small one |
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| Recipe Source |
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Author: Jean Knudsen or Shyrl Dee Davis |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |