Tenderflake Pie Crusts

1. 1

   Stir the flour and salt together.

2. 2

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

3. 3

   In a measuring cup, combine the egg and vinegar.

4. 4

   Add enough cold water to make one cup.

5. 5

   Stir the liquid into the flour mixture, adding just enough to make the dough cling together.

6. 6

   Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.

7. 7

   Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.

8. 8

   Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.

9. 9

   This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.

No additional tips available.