Cobbler, quiche or pie crust
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| ¾ | cup | White vegetable shortening |
| 1 | Egg yolk | |
| ¼ | cup | Milk |
| 1 | tablespoon | Lemon juice or wine |
Directions
Mix all ingredients together (may be done in food processor). Place in refrigerator until COLD. Divide into 2 parts and roll thin on a well-floured surface for pies. Roll thicker for cobblers. Substitute 1 Tablespoon wine for the lemon juice when using for quiches. Yield: 2 pie crusts plus.
LUCY JACKSON (MRS. DORSEY)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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