VINEGAR PIE PASTRY
4 CUPS FLOUR
1 TBL. SUGAR
2 TSP. SALT
1/2 CUP WATER
1 EGG
2 TBL. CIDER VINEGAR
1 3/4 CUP SHORTENING
IN LARGE BOWL, COMBINE FLOUR, SUGAR AND SALT. WITH PASTRY BLENDER, CUT IN SHORTENING UNTIL MIXTURE RESEMBLES COARSE CRUMBS. IN SMALL BOWL, COMBINE WATER, VINEGAR AND EGG; BEAT WITH FORK AND POUR INTO FLOUR MIXTURE. MIX WELL UNTIL PASTRY HOLDS TOGETHER. DOUGH WILL BE STICKY. ADD JUST ENOUGH FLOUR TO CLEAN BOTTOM AND SIDES OF BOWL TO MAKE ONE BALL OF DOUGH. COVER & CHILL FOR AT LEAST 2 HOURS. DIVIDE INTO 4 OR 5 BALLS. IF NOT READY TO MAKE PIES NOW, YOU MAY WRAP & REFRIGERATE FOR UP TO 2 WEEKS OR FREEZE FOR UP TO 2 MONTHS. MAKES 4 OR 5 SINGLE CRUSTS.
MICROWAVE OVEN APPLE PIE
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