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TUPPERWARE NEVER FAIL PIE CRUST 
3 c. flour
1 1/2 c. soft shortening or 1 1/4 c. lard

Combine ingredients in a medium sized mixing bowl. Seal and shake a full 3 minutes until the mixture has broken into the size of peas. 1 egg 1 tsp. vinegar

Shake to blend. Add to flour mixture. Seal and shake until dough forms into a ball. Roll the dough thin on a floured pastry sheet. Makes 4 single 9 inch pie crusts. Can refrigerate for a couple of days or freeze leftover crust.

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