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  Never fail pastry
 
Yield: 4 Servings
 
1 lb Shortening      5 1/2 c Flour
2 ts Salt      1 md Egg
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.

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