pie crust
This no fail pie crust makes 3 pies.
Equipment
- Rolling Pin
Ingredients
- 5 1/2 cups all purpose flour
- 2 teaspoons salt
- 1 pound lard
- 1 tablespoon vinegar
- 1 egg lightly beaten
- icewater
Instructions
- 1. Mix together flour and salt.
- Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour.
- In a 1 cup measure combine the vinegar and egg. Add the ice water to make 1 cup.
- Gradually stir liquid into Tenderflake mixture, adding only enough liquid to make dough cling together.
- Gently gather the dough into a ball and divide into 6 equal portions.
- Wrap the portions and refrigerate for 15-30 minutes (if you are using right away) or freeze for future use.
- When you are ready to use and the dough has chilled for at least another 15 minutes, roll out each portion on a lightly floured surface. If the dough is sticking, chill again for another hour or two. The dough must be cold to be flaky!
- Transfer the prepared dough to pie plate. To transfer dough loosely wrap it around the rolling pin, then unwrap over the pie plate.
- Trim and flute shells or crusts and bake according to your pie recipe. Yield: 3 9-inch double crust pies or 6 pie shells.