From The State Fair Blue Ribbon Cookbook by Opal M. Hayes
3 c. flour
1 c. lard or shortening
6 T. cold water
1 t. salt
1 egg
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Cut the lard in flour and salt with blender or fork. Beat egg, add water and vinegar. Add to dry mixture 2 T. at a time. Handle dough lightly. Roll dough on floured pastry cloth. Fit into pan and cut off extra over edge of pan. Flute the edge of the dough and prick with a fork to keep it from blistering. Bake at 450º 'til lightly browned, 10 – 15 minutes. Makes top and bottom crust or bottom crusts for two pies. Use with any kind of pie.
Good to the last crumb.
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