Swedish Pie Dough

1. 1

   With blender or pastry cutter, mix lard, flour, sugar and salt to crumble stage.

2. 2

   Add slightly beaten egg and milk.

3. 3

   Mix well. This is an easy crust to handle and can be rerolled without toughening.

4. 4

   Extra can be made into pie crusts and frozen or covered and kept in the refrigerator for about 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.