Large Pie Crust Recipe
This is a large recipe, that I have used for 40 years and my Mom used it for many years before that. It uses lard not shortening. It freezes and stores very well. If you have extra pie crust just freeze it well wrapped.
Servings 3 pies
Cost $5
Ingredients
- 5 ½ cups flour
- 1 tbsp salt
- 1 lb lard I always use Tenderflake lard
- 1 tbsp vinegar
- 1 large egg lightly beaten
- ice cold water
Instructions
- Mix together 5 cups flour and salt. Cut in the lard until the consistency of small peas.
- In a one cup measure add the egg and beat lightly. Add the vinegar and then fill the cup with the ice water.
- Sprinkle some of the egg mixture over the flour and gather the flour that clings together. Repeat until all the flour is gathered.
- Dust your rolling surface with a little bit of flour and roll out your dough. If making tarts or hand pies cut into the desired shapes. Otherwise roll the pie crust to the size you need for your pie plate.
- To keep the extra dough, wrap the gathered ball in plastic wrap. Then place in a air tight plastic bag and freeze.
- Bake according to the pie recipe.