This is the queen of pie crust recipes. It makes 6 crusts at a time (3 double crusted pies or 6 singles), no-fail, and freezes really well.
|1 tsp||baking powder|
|1 lb||lard (1 brick)|
Mix together flour, salt and baking powder. Cut in lard. In a 1 cup sized measuring cup, combine vinegar and egg. Add enough cold water to bring the volume to the 1 cup line. Gradually add liquid to flour mixture. Divide into 6 roughly equal portions. I normally make 1 pie and freeze the rest.
To freeze: Form the balls and then flatten to a disk (somewhere between the size of a hockey puck and small frizbee). Put the disks in individual sandwich-sized ziplock bags. Squeeze out the air. Put in the freezer on a flat surface until frozen. The flat disk shape makes it easier to roll out after thawed. Enjoy!
Show More Comments
No Comments yet