Never Fail Pie Crust

This "never fail" pie crust came from an old cookbook - it is incredibly flaky and tender, and the bottom of the crust stays sturdy! It's very easy to work with.

3 cups all purpose flour
1 1/4 cups shortening
1 teaspoon salt
1 egg
5 tablespoons water
1 tablespoon vinegar

Cut shortening into flour and salt with the Old Country Kitchenware Mixing Fork. Make a well in the center and blend egg, water and vinegar. Mix into the flour just until flour is all moistened. This is an easy crust to handle and can be re-rolled without toughening. It also keeps in refrigerator for up to 2 weeks. Makes 2 double crust.

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Very Rich Chess Pie

This chess pie recipe came from an old cookbook. It's delicious and certainly very rich! I made it in the Never Fail Pie Crust.

Very Rich Chess Pie

This chess pie recipe came from an old cookbook. It's delicious and certainly very rich! I made it in the Never Fail Pie Crust.
Never Fail Pie Crust

This "never fail" pie crust came from an old cookbook - it is incredibly flaky and tender, and the bottom of the crust stays sturdy! It's very easy to work...

Never Fail Pie Crust

This "never fail" pie crust came from an old cookbook - it is incredibly flaky and tender, and the bottom of the crust stays sturdy! It's very easy to work...
Ruth Wall's Lemon Squares

The recipe for these rich, tangy lemon squares came from a 1987 cookbook! I added vanilla in my version.

Ruth Wall's Lemon Squares

The recipe for these rich, tangy lemon squares came from a 1987 cookbook! I added vanilla in my version.