Myrtle’s Pie Crusts

Susan Allred
Originally in the 2005 cookbook


6 cups sifted flour
2 tsp salt
2 1/2 cups shortening
2 eggs
2/3 cups cold water
2 tsp vinegar


  1. Mix together flour, salt. Cut in shortening until it resembles cornmeal.
  2. Add eggs, cold water, and vinegar.
  3. Mix until moistened. Form into a ball
  4. Roll out on an lightly floured board, forming a circle about 12 inches in diameter.
  5. Carefully place crust in pan.
  6. Trim excess from edge of pan and flute edges.

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