ImStillMags wrote:

>It is a big batch and makes enough for 8
> single or 4 double crusts. * I make it and
> portion it out and wrap it in saran and
> foil and freeze it. * When I need a crust
> for a quiche or a pie all I have to do is
> take it out and let it thaw and come to
> room temp, then work it. * It has never
> failed me and makes a wonderfully tasty
> and flaky crust every time.

This is the crust I use when need 5 crusts (single, or two double and 1
single) and is absolutely wonderful! A friend in PA. told me about this
way of making pie crust many years ago.

4 cups flour
1-3/4 cups shortening (can use lard)
1 tbsp. sugar
2 tsp. salt
1 tbsp. vinegar
1 egg
1/2 cup cold water

With a fork, mix together the first four ingredients. In a separate
dish, beat remaining ingredients together. Combine both mixtures well.
Mold into a ball and chill at least 15 minutes. Dough can be
refrigerated up to 3 days.

Judy