jmcquown wrote:
>
>
>
> My father made the best pie crust and yes, it called for vinegar. Don't ask
> me why, all I can say is for quiche it worked out great.
>

I have always used the Crisco recipe for my pastry and it has always worked
for me. I don't remember how many years ago it was that they cut back the
water and added the vinegar and egg, but it sure was an improvement.