I grew up on this recipe -- my mother had worked in a bakery. We often used lard for savory especially or mixed lard and butter. After cutting in the butter/lard, place in refrigerator while prepping the next step. To make it easier, I put the vinegar and 1 tbsp ice water together, whisk in the egg, then finish up with more ice water to get 1/2 c total of the mixture. Seems to get the egg more incorporated. It is dry here, so I have to just carefully watch the amount of water used. The ice water helps keep the butter in little pieces. I've even made this 50/50 whole wheat and regular unbleached flour with tremendous success. This crust is so good that people always eat it!! no leaving crust on their plate. I give the finished portioned dough at least 2 hours in the fridge in order to make sure any possible gluten strands relax. Keep bench flour handy for rolling out (bench, hands, pin). I've made this since an early teen. And, trick for the top on the upper crust: spread milk on it just to lightly moisten. If a sweet pie, sprinkle lightly all over the top crust with some granulated sugar. The crust becomes absolutely gorgeous with that bakery tip!! Enjoy!!
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I grew up on this recipe -- my mother had worked in a bakery. We often used lard for savory...