Favorite Recipes, Abqaiq, Saudi Arabia, 1953

3 cups flour
1 cup shortening
½ tsp. salt
1 egg beaten
Juice of 1 lemon

Combine flour, shortening and salt as for any piecrust. Beat egg, add juice of 1 lemon, and mix with flour combination. This should be a very moist dough. If it is too dry, add cold water. This pie dough improves with freezing, and is best rolled out between paper. It is never soggy no matter what filling is used. Don’t worry if it has to be patched due to it being so soft… it still is nice and flaky.

Mrs. T. E. McMahon, honorary member