Mom’s Pie Crust

2 c. flour
1 c. shortening
1 t. salt

1/3 c. milk
1 T. vinegar

1 T. butter

Mix first three ingredients with pastry cutter.  Combine milk and vinegar; pour milk mixture into other mixture and form a ball.  Mix until all ingredients are just wet; don’t over mix.  Roll out on floured surface, adding as little flour as possible.  For fruit pie, cut butter into squares and place on top of the fruit filling before putting the top crust on.

For fruit pie, follow baking instructions on the pie filling container.  For pudding/refrigerated pies, bake pie crust 25-30 minutes or until golden brown at 350 degrees.  Cool completely before filling.
Makes 2 pie crusts.

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