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- Pie Crust
- 3 cups flour
- 1 teaspoon salt
- 1 cup lard
- 1 egg, beaten
- 5 tablespoons water
- 1 tablespoon vinegar
- Combine 3 cups flour, salt and lard in a bowl and cut together with a fork, make sure to break up any large chunks until there’s nothing larger than a pea. (Small pieces that stick together are fine.) Do not over mix, only get it cut in well enough that there are no more large chunks.
- Beat egg with a fork in a small bowl, add water and vinegar. Add liquids to the previous mixture and mix well by hand until you can form it all together into a ball. Don’t over mix here either, using an electric mixer on either step here or over mixing will ruin the flakiness of the crust.
- This recipe makes enough for 5 single crust pies or 2 double crust pies. Extra crust can be refrigerated or frozen for later use.
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