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Ingredients
| all-purpose flour (unsifted): 5 cups |
| light brown sugar (packed): 3 Tbl |
| salt: 2 tsp |
| baking powder: 1 tsp |
| lard: 1 lb |
| eggs: 1 |
| distilled vinegar: 2 Tbl |
| water: 5 Tbl (cold) |
Favorite Pie Crust
Credit: AllRecipes
User rating:
"This tender, extra-flaky crust has lard, brown sugar, vinegar, and egg in it."
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Prep Time
min -
Cook Time
min -
Servings
64 serving(s)
Tags
Directions
- Measure flour, sugar, salt, and baking powder into large bowl. Mix thoroughly and cut in lard until dough is the size of tiny peas.
- Break egg into 8 ounce measuring cup. Beat with a fork, then pour in vinegar. Add enough cold water to reach the top (you will have a total of 1 cup liquid). Pour over flour mixture a little at a time, tossing and stirring with a fork until all liquid is absorbed.
- Shape dough into a ball, then divide into four equal portions. Wrap tightly. Can be stored in refrigerator up to 2 weeks, or freezer up to 6 months. Each portion will make 1 double crust pie.