pie crust
- 1 beaten egg
- 1 tbsp vinegar
- cold water
- 5 cups flour
- 1 tbsp sugar
- 1 lb. Tenderflake lard
Mix egg and vinegar together in a measuring cup. Add enough cold water to make 1 cup of liquid. Put in the fridge.
In a large bowl, put flour and sugar and cut in lard with pastry cutter. Blend all well. When mixed well, add the liquid mixing together. On a well-floured surface, roll out a snowball size of the dough for the bottom shell and the same for a top crust.
After your pie is assembled, glaze your top crust with a beaten egg yolk mixed with a bit of water.
Variations:
For meat pie – instead of sugar, add ¼ tsp salt to mixture.
For a sweeter pie crust – before baking, glaze and sprinkle sugar on top crust. When it comes out of the oven, sprinkle on a bit more sugar.
Recipe Hints
- Above recipe makes five to six individual crusts - If you only want to use some of the crust, divide your dough into five or six portion and individually wrap them in plastic wrap. You can freeze the portions you won't use that day for use at a later date. Be sure to put the wrapped portions in a zippered freezer bag and mark the date on the bag
- See other pie crust hints
- Use this recipe as a base for:
