Pie Crust

By jlynn

Yield: Makes 6 single crust or 3 double-crust pies using Tenderflake lard

Ingredients

• Glaze:
• 5 1/2 cups all purpose flour
• 1 lb Tenderflake lard at room temperature
• 1 tsp salt
• 1 egg
• 1 tbsp white vinegar
• 1 egg
• 1 cup milk
• 1 cup cream

Details

Servings 6

Preparation

Step 1

In a bowl, mix flour, salt and lard until it resembles coarse crumbs.

In a one cup measuring cup, stir together the egg and vinegar, then fill the remainder of the cup with cold water and mix well.

Make a well in the dry ingredients and pour n the liquid gradually whiling mixing.

Work it with your hands until it loses its stickiness, until it's soft and smooth

Shape portion in to a ball. Dust surface with flour and roll with rolling pin.

Glaze:
Mix egg with milk and cream and cover top of pie using pastry brush.

Tips:
Cover the remaining dough with damp cloth or towel.
Cut air holes or slats in top pastry unless using lattice topping.

Unused dough can be frozen for later use. Do not store in fridge for more than two days