Simple Perfect Pie Crust

1. 1

   Mix together flour and salt.

2. 2

   Cut in lard with pastry blender or 2 knives until the shortening is in pea sized pieces.

3. 3

   In a 1 cup measure, combine vinegar and egg.

4. 4

   Add water to bring to 1 cup.

5. 5

   Gradually stir liquid mixture into dry mixture.

6. 6

   Add only enough water to make dough cling together.

7. 7

   Gather into a ball and divide into 3 portions (for 3 double crust pies) or 6 portions (for single crust pies).

8. 8

   Roll out each portion on a lightly floured surface.

9. 9

   If dough is sticking, refrigerate 30 minutes to 1 hour.

10. 10

    Transfer rolled out dough to pie plate.

11. 11

    Trim and flute shells or crust and bake according to your recipe.

No additional tips available.