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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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My first time making a pie, I was nervous about the crust, but I got very lucky finding this recipe in a Tenderflake box, and my worries were for nothing, it turned out perfectly. It was very easy to work with, and ended up being the easiest part of my pie! Ingredients:
5 1/2 cups all-purpose flour |
2 teaspoons salt |
1 lb lard |
1 tablespoon vinegar |
1 egg, lightly beaten |
cold water |
Directions:
1. Mix together flour and salt.
2. Cut in lard with pastry blender or 2 knives until the shortening is in pea sized pieces.
3. 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.
4. Gather into a ball and divide into 3 portions (for 3 double crust pies) or 6 portions (for single crust pies).
5. 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.
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