Simple Perfect Pie Crust
- 5 12 cups all-purpose flour
- 2 teaspoons salt
- 1 lb lard
- 1 tablespoon vinegar
- 1 egg, lightly beaten
- cold water
- Mix together flour and salt.
- Cut in lard with pastry blender or 2 knives until the shortening is in pea sized pieces.
- In a 1 cup measure, combine vinegar and egg.
- Add water to bring to 1 cup.
- Gradually stir liquid mixture into dry mixture.
- Add only enough water to make dough cling together.
- Gather into a ball and divide into 3 portions (for 3 double crust pies) or 6 portions (for single crust pies).
- Roll out each portion on a lightly floured surface.
- If dough is sticking, refrigerate 30 minutes to 1 hour.
- Transfer rolled out dough to pie plate.
- Trim and flute shells or crust and bake according to your recipe.
flour, salt, lard, vinegar, egg, cold water
Taken from www.food.com/recipe/simple-perfect-pie-crust-415749 (may not work)