2 CUPS FLOUR
1 CUP SHORTENING OR 3/4 CUP LARD
1 TSP. SALT
1/4 CUP WATER
1 TBL VINEGAR
1 EGG

MIX TO A COARSE SALT STAGE
COMBINE LIQUID WITH FLOUR MIXTURE.  DOUGH WILL BE SLIGHTLY STICKY.  ROLL OUT ON FLOURED BOARD. 

RECIPE FROM MORMON COOKIN COOKBOOK AND SUBMITTED BY CLAUDIA NATTRESS.