From the box of S.H. of Marshall, Missouri.
French Pastry for Pies
3 c. flour (sifted)
1 tsp. salt
1 c. shortening
Break egg in measuring cup and add water to measure 1/2 cup.
Cut shortening into flour, add egg and water mixture. Mix altogether.
Makes enough dough for bottom and top crusts for two pies 9″.
Dough can be refrigerated for week or longer.