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Favorite Pie Crust

By: phaylock

"This tender, extra-flaky crust has lard, brown sugar, vinegar, and egg in it."

Rate/Review | Read Reviews (17)

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 shells

Ingredients

5 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons salt
1 teaspoon baking powder
1 pound lard
1 egg
2 tablespoons distilled white vinegar
5 tablespoons cold water

Directions

Measure flour, sugar, salt, and baking powder into large bowl. Mix thoroughly and cut in lard until dough is the size of tiny peas.
Break egg into 8 ounce measuring cup. Beat with a fork, then pour in vinegar. Add enough cold water to reach the top (you will have a total of 1 cup liquid). Pour over flour mixture a little at a time, tossing and stirring with a fork until all liquid is absorbed.
Shape dough into a ball, then divide into four equal portions. Wrap tightly. Can be stored in refrigerator up to 2 weeks, or freezer up to 6 months. Each portion will make 1 double crust pie.