I modified this recipe a bit in an attempt to copy my grandmother's pie crust. I increased the flour to 2 cups and the salt to 1/2 teaspoon. I used 1/2 cup cold butter(NOT margarine!), 1/2 cup lard (vegetable shortening can also be used), 3 tablespoons ice water, 1 large beaten egg and 1 teaspoon vinegar. Afterwards, I cut the butter and lard into the flour as directed in the recipe, although I used a fork instead of a pastry blender. Next, I combined the ice water, vinegar, and egg in a small bowl. Then I added this mixture to the flour mixing with fork just until the flour was moistened. Then, I divided dough in half, shaped each into a ball covered in plastic wrap and refrigerated them for an hour.The result turned out to be ABSOLUTELY the BEST homemade pie crust anyone who tasted it has EVER eaten!
NOTE: For added gloss and texture,if making a sweet double crust pie, brush the top crust with an eggwash using a beaten egg, a tablespoon of water. Sprinkle crust with sugar. If making savory double crust pie, brush with eggwash but don't sprinkle with sugar.
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I modified this recipe a bit in an attempt to copy my grandmother's pie crust. I increased the...