Foolproof Pie Crust\r\nMaxine Ratliff\r\n4 cups flour\r\n1 Tbsp. sugar\r\n2 tsp. salt\r\n1 3\/4 cup butter Crisco\r\n1\/2 cup water\r\n1 Tbsp. vinegar\r\n1 large egg\r\nMix flour, sugar and salt.\r\nCut in Crisco.\r\nBeat together water, vinegar and egg and add to the flour mixture.\r\nDivide into five parts.\r\nShape into rounds.\r\nChill at least 30 minutes.\r\nRoll out to size and fit into pie pan.\r\nUse with your favorite recipe.\r\nDough may be kept in the refrigerator for several days.\r\nNote: Pie crust dough may be prepared in food pro-cesser, by pulsing dry ingredients with Crisco until well blended.\r\nAdd wet ingredients and process until dough forms into a ball.\r\n\r\nSouthern Custard\r\nSouthern States \r\nCookbook - 1969\r\nPat McNeill\r\n4 egg yolks\r\n4 cups milk\r\n1\/4 tsp. salt\r\n1\/2 cup sugar\r\n2 Tbsp. cornstarch\r\n2 tsp. vanilla\r\nHeat milk over water in the top of a double boiler.\r\nBeat egg yolks.\r\nMix together sugar, cornstarch and salt, then gradually beat into the egg yolks.\r\nSlowly pour hot milk over the mixture, stirring constantly.\r\nReturn the mixture to the top of the double boiler and cook over boiling water, stirring, until it coats a spoon or is a thick as desired.\r\nAdd vanilla and cool.\r\nGood warm or cool.\r\nWill keep in refrigerator for several days.