• 6 cups graham flour 
• 1 teaspoon baking powder 
• 1 tablespoon salt 
• 2 cups shortening 
• 1 egg 
• 1 tablespoon white vinegar 
• 1/2 - 3/4 cup milk 

Method 

Sift dry ingredients. 
Add shortening and mix well. 
Break egg into measuring cup. 
Stir just enough to break up. 
Add vinegar and milk to make 7/8 cup. 
Mix and add to flour mixture, stirring just to moisten. 
Place on well floured surface. 
Flour hands well and work dough into a ball. 
Divide into six sections and roll our for crusts. 

YIELD: pastry for 3 double or 6 single crust pies 

*NOTE* 
Pastry sections may be wrapped individually in saran wrap and foil and frozen. Take out to thaw 6 hours before using. An excellent pastry. 

This is an easy and almost fool proof pastry, one of my all time favorites!