5 c. flour
2 c. lard (or 2 1/2 c. shortening)
1 t. salt
2 t. vinegar
1 c. water
1. Combine the flour, lard, and salt in a large mixing bowl, and mix with a knife or pastry blender.
2. In a 1 cup measure, add the vinegar and the egg. Beat together, and add cold water to measure 1 cup. Add to the flour/lard mixture and blend.
3. Divide the dough into 4 equal parts, and mold into a patty shape. Refrigerate until you are ready to use, or at least 30 minutes. The dough is much easier to work with after it is chilled.
~ I use lard for my pie crust and not shortening, although the shortening is an option. And because this is my blog, and I can say what's on my mind - use the lard, not the shortening. Shortening is from the devil. And even though lard is full of fat, it is all natural, and will make your pies taste yummy, and make you very happy. (And in another post I will show you how to render your own lard.)
~ Here's what I do when I need a baked pie shell. Prepare the crust, and place in a 9" pie pan. Line the crust with foil, and fill with dried beans. (This will keep the crust from shrinking while it's cooking.) Bake at 475 for 10 minutes. Remove the foil and beans and bake 2-3 minutes longer. Let it cool, and then load it up with your favorite filling!
~ The dough can also be frozen for use later. Since the recipe makes 4 crusts, I usually use 2 for a pie now, and freeze 2 to use later.
~ There are many pie recipes to come. First one is up next... Peanut Butter Pie!
Have fun and Enjoy!