Pie Crust

1. 1

   In a one-cup glass measuring cup, beat egg and vinegar together. Add enough milk to make one cup of total volume. Set aside.

2. 2

   In your mixer bowl, combine 4 cups of flour, with salt and baking powder.

3. 3

   With mixer running, slowly add in small pieces of chilled lard.

4. 4

   If mixing by hand, cut in the chilled cubes of lard.

5. 5

   Once it has reached a streusel/crumble stage, slowly pour in the entire milk mixture.

6. 6

   Slowly but steadily add more flour until a soft dough ball is formed

7. 7

   Store in tight wrapped plastic bag in refrigerator.

8. 8

   Will keep up to two weeks.

9. 9

   Will make at least 2 double crust pies.

* Per serving · 4 servings · Values may vary.

No additional tips available.