Three generations have made oodles of pie crust with this recipe, and they all say lard rules! It makes enough dough for three double-crusted pies, so get busy.
INGREDIENTS (for 4 servings):
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 teaspoons brown sugar
- 1 pound lard
- 1 egg
- 2 tablespoons distilled white vinegar
- 1 cup water
Beat the egg in a measuring cup. Add the vinegar and enough cold water to make one cup of liquid.
In a large bowl combine the flour, baking powder, salt, and brown sugar. Cut the lard up into small cubes, and add to the dry ingredients. Blend with two knives, or a pastry blender, until the mixture is crumbly. Add the liquid ingredients, mixing with a knife. Do not use your hands as it tends to soften the lard too much. Add additional water, if required, to make a soft ball of dough. If the weather is warm, refrigerate your dough for 1/2 hour to chill it before rolling. Warm dough doesn't roll as well, and requires too much flour, which makes it less flaky.