Author/Submitted by: Brandon Sun
Pies & Pastries
Cut shortening into flour mixed with salt to size of cornflakes. Add
water a little at a time until mixture forms a ball. Refridgerate 30
minutes. Devide mixture in half. Roll each half about 1.5 inches beyond
a 9 inch pie shell. Place bottom crust in pie shell and add filling. Wet
bottom edges of pie crust with a little water before adding top crust.
Crimp or seal with a fork. Brush w/ egg wash of 1 egg yolk combined with a
1/4 cup of milk.