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Tender Pie Crust Flashback Friday

 Rhubarb pie has been a family favorite for years.  For this Flashback Friday post, I'm reminding you about our favorite rhubarb slab pies, which uses the tender pastry recipe.  You can use apples instead of rhubarb or make pie-by-the-yard rather than slab pies.  It is a delicious and delicate pie crust that is truly a specialty at our house.  Served this on many celebrative occasions and I can tell you there is none to spare.  

Tender Pie Crust

  • 5 cups flour
  • 1 Tbsp salt
  • 1 lb Crisco shortening
  • 1 Tbsp vinegar 
  • 1 cup water 
  • 1 egg
  1. Measure the flour and salt into a large bowl.
  2. Cut in shortening with a pastry blender. 
  3. Separate egg.  Beat egg white until stiff.
  4. Stire combined egg yolk, vinegar, and water in flour/shortening mixture along with the beaten egg white. If it feels too moist, sparingly add more flour.
  5. Divide dough in half.  

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