From Terry when I was obsessing about pie crusts, probably last summer.
2 cups lard (Terry's note: I used to use Crisco, but think lard is a product of nature so better)
4 cups flour
2 tsp salt
Mix well
Add 1 egg continue mixing.
1 T apple cider vinegar and then add enough cold water to make 1/2 c total
Slowly incorporate liquid into mixture. It will get really sloppy at first, but slowly take up the extra liquid.
When the mass forms a nice ball, divide into 6 and then freeze. (It might not take a ball when using the mixer - hands are really the best test for that part).
One little ball will make a bottom or top crust, so you have enough for 3 full pies (top and bottom) or 6 single crust pies. They don't take long to thaw. If you make the crust, be sure to chill thoroughly before use (freezing usually does that). If you make it and use it immediately, it will shrink up a lot when you bake it.
2 cups lard (Terry's note: I used to use Crisco, but think lard is a product of nature so better)
4 cups flour
2 tsp salt
Mix well
Add 1 egg continue mixing.
1 T apple cider vinegar and then add enough cold water to make 1/2 c total
Slowly incorporate liquid into mixture. It will get really sloppy at first, but slowly take up the extra liquid.
When the mass forms a nice ball, divide into 6 and then freeze. (It might not take a ball when using the mixer - hands are really the best test for that part).
One little ball will make a bottom or top crust, so you have enough for 3 full pies (top and bottom) or 6 single crust pies. They don't take long to thaw. If you make the crust, be sure to chill thoroughly before use (freezing usually does that). If you make it and use it immediately, it will shrink up a lot when you bake it.
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