In a meium-size bowl stir the flour and salt together. Cut in the shortenings using a pastry blender. Keep working the flour and shortenings until the mixture is rather grainy, like coarse cornmeal. In a small bowl mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so the dough holds together and becomes rollable. I roll my dough out on waxed paper. It is easy to handle that way. If you have a marble rolling pin this will be easy. If you use a wooden one be sure to dust a teaspoon of flour on it a couple of times when you are rolling the dough.

Note: If you wish to use this recipe for a sweet pie simply stir in 1 tablespoon of sugar along with the flour and salt.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-06-1993 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

-02-1995