Makes 6 Single Pie Crusts or 3 Double Pie Crusts
- 5 cups All Purpose White Flour
- 1-pound or 2 1/3 cups or 454 g Tenderflake Pure Lard
- 1 Egg, Slightly Beaten
- 1 Tablespoon White Vinegar
- add Water, to Beaten Egg and White Vinegar, to make 1 cup
1. In a very large bowl, cut in flour and lard with a Pastry Cutter.
2. In a 1 cup Liquid Measure combine 1 slightly beaten egg, white vinegar and water.
3. Pour the egg, white vinegar and water mixture into the flour and lard mixture.
Mix together with your hands. Knead.
4. Divide the dough into six equal parts. Roll these into six balls.
5. Place the divided dough into the refrigerator for 15 minutes or more, for easier rolling.
6. Use lots of flour when rolling out dough and keep turning dough over in flour, while rolling dough out into a rounded flat disc. This way it won’t stick to sideboard and can be picked up more easily when ready to place in pie plate.
7. Once rolled out dough is placed in pie plate, trim any dough that overhangs or fold the dough under and flute.
NOTE: Unused dough may be kept in a deep freezer until the next time you are
going to make a pie. Wrap individual balls well in plastic wrap.
Take frozen dough out of the deep freezer the night before and place in the refrigerator for use the next day.
** If making a bottom only, single crust pie. Place rolled out dough in a pie plate, pick the dough with a fork. Bake at 425°F for 12 to 15 minutes.