My mother had a recipe she used for many years, using shortening and AP flour but it also calls for an egg, vinegar and water and salt. It makes an amazing crust, doesn't taste vinegary. I've never seen a recipe like it anywhere else. It came from a newspaper or magazine close to 50 years ago. Any info on the pros, cons, or history of this method? Her own mother simply used lard, flour and water.

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