This recipe calls for lard, making this crust the most tender and flaky. The shortening is cut into the flour, and then spoonfuls of a mixture of ice water, egg and vinegar are worked in. The dough is then formed into a ball and rolled out on a floured bo
INGREDIENTS (for 1 servings):
- 2 1/2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1 cup shortening
- 1 egg
- 1 tablespoon distilled white vinegar
- 1 1/2 cups cold water
In a large bowl, mix flour and salt. Cut shortening into the flour until it is the size of peas.
In a 2 cup measuring cup, beat the egg lightly. Add vinegar, then fill to 1 1/2 cups with cold water.
Add just enough liquid to flour mixture to hold the dough together. It should be approximately 4 tablespoons. Reserve remaining liquid for your next batch of dough.
Handle dough as little as possible. Roll out and use as desired.