Hi Trish...it's Judy. I am having LOTS of trouble sending emails because I got the bright idea to install AOL and now I cannot send from my Outlook account, which I don't want to lose. Anyway, I hope you don't mind that I am sending the recipe this way. It might be helpful for others wanting the recipe anyway, so...

First off, the Tenderflake brand is for the shortening, not the vinegar. That's probably why you couldn't find it. I wasn't very clear, was I?

OK..The recipe is:

5 cups of flour 2 tsp salt 1 tsp baking powder (Blue Ribbon seems to be the best) 3 TBSP brown sugar

1 lb of shortening or lard @ room temp

1 egg 2 TBSP vinegar enough COLD water to make 1 cup incl egg & vinegar

*Mix first 4 ingredients together. Cut in your shortening or lard until crumbly and feels moist.

Break egg into measuring cup. Beat well with a fork. Add vinegar and the COLD water. Pour slowly over dry ingredients stirring with a fork to distribute. With hands, work until it will hold together. Divide it into 4 equal parts. Each section will make enough crust for a 2 crust pie. You can keep remainder in the fridge for up to 2 wks, or freeze to have a supply on hand.

*TIP* The colder the water, the better, for some reason. Really cold water and the vinegar seem to make the crust far flakier.

Hope this works for you. :0)

Blessings to you and yours...Judy

-- Judy Hill (hillsacres@sk.sympatico.ca), April 28, 2002

Answers

Oops. I see that the brown sugar ended up beside the tip about the baking soda. I'll blame it on the new Amanda Marshall CD that I have blaring in the backround, he, he, he. Have a great day all. Judy

-- Judy Hill (hillsacres@sk.sympatico.ca), April 28, 2002.