TenderflakeTM Perfect Pastry

• 6 cup Flour cake and pastry.......OR
• 5 1/2 cup all-purpose flour
• 2 tsp salt
• 1 lb lard....NOT SHORTENING...
• 1 tbsp vinegar
• 1 egg - lightly beaten
• 1 cold water

1. Mix together flour and salt
2. Cut in the LARD with pastry blender or 2 knives until mixture resembles coarse oatmeal
3. In a 1 cup measure, combine vinegar and egg.
4. Add enough water to make total 1 cup
5. Gradually stir liquid into flour mixture.
6. Add only enough water to make dough cling together.
7. Gather into a ball and divide into 6 portions for pie crusts.
8. Wrap unused portions and refridgerate or freeze.
9. Roll out each portion used on lightly floured surface.
10. If dough is sticking, chill for 1 to 2 hours
11. Transfer dough to pie plate as normal
12. MAKES THREE 9 - inch double crust pies or 6 pie shells
13. Always good idea to cool before roll out.

flour cake, flour, salt, lard, vinegar, egg, cold water

Taken from cookpad.com/us/recipes/332072-tenderflake%E2%84%A2-perfect-pastry (may not work)