Instructions: Cut shortening into flour mixed with salt to size of cornflakes. Add water a little at a time until mixture forms a ball. Refridgerate 30 minutes. Devide mixture in half. Roll each half about 1.5 inches beyond a 9 inch pie shell. Place bottom crust in pie shell and add filling. Wet bottom edges of pie crust with a little water before adding top crust.

Crimp or seal with a fork. Brush w/ egg wash of 1 egg yolk combined with a 1/4 cup of milk.

NOTES : average

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