Title: My Never Fail Pastry
Categories: Pie Pastry
Yield: 4 Servings

1	lb	Shortening
5 1/2	c	Flour
2	ts	Salt
1	md	Eggs
1	tb	Vinegar
1	c	Cold water

Beat egg in measuring cup. Add cold water to measure 1 cup. Add 1 tbsp vinegar. Put 1/2 dry ingredients in processor. Add liquid, about 1/2 cup while processing til mixture forms a lump. Repeat. Combine 2 lots and let rest for 30 minutes or more. Make pie crusts as usual. By Ignacio Perez V. on Auguday,, st 07, 1997

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