Never Fail Pie Crust 3 cup sifted flour 3/4 tsp. salt 1 cup vegetable shortening 1 egg, well beaten 5 Tbsp. water 1 tsp. vinegar Blend shortening into flour and salt until it is the consistency of corn meal. Add the egg, water and vinegar. Blend with a big spoon or spatula. Form dough into four balls. Makes 4 crusts. Keeps well in a plastic bag in refrigerator. Southern Pecan Pie 6 eggs, beaten 2 Tbsp. corn starch 2 cups brown sugar 1 cup dark Karo syrup 2 tsp. vanilla 1/3 stick butter, melted 2 cups chopped pecans Mix all ingredients. Pour into an unbaked pie shell. Bake at 300º for 1 hour. Potatoes Supreme 6 medium potatoes 1/2 cup margarine, melted 2 cups cheddar cheese, shredded 1/3 cup onions 1 pint sour cream 1/8 tsp. pepper 1 tsp. salt Boil potatoes with skins on. Put in refrigerator to cool. When cool, peel and dice and mix with remaining ingredients. Bake, covered with foil, for 35 minutes at 350º.
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