Thursday, May 6, 2010

Pie Crust

5 ½ c flour
2 t salt
1 1b tenderflake lard
3 T butter
1 egg, slightly beaten
1 T vinegar
7/8 c cold water
Stir the flour and salt together. Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces. 
In a measuring cup, combine the egg and vinegar. Add enough cold water to make one cup. Stir the liquid into the flour mixture, adding just enough to make the dough cling together. 
Stir until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
Cover and refrigerate for one hour, you can chill overnight, covered, providing you leave it at room temp for 15 minutes before rolling. 
Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough. 
Pie Crumb Topping
½ c white sugar
¾ c flour
1/3 c butter
¼ tsp cinnamon
Mix until crumbly, put over top of pie in lieu of crust and bake as usual.

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