Two-crust Piecrust (Using Lard)

Two-crust Piecrust (Using Lard)
  • 2 c. all-purpose flour
  • 1 tsp. salt
  • 3/4 c. lard
  • 1 tsp. vinegar
  • 1 egg
  • 1/4 c. ice water

Combine the flour and salt. Cut in the lard. Beat together the vinegar, egg and water. Add just enough to the flour mixture to form a ball.

If the dough's cold, you can roll it right away. Otherwise, roll it into a ball and chill it for a few hours first.

To form the crust, pat the ball into a patty, and then roll it out on a clean, floured dishcloth. Sprinkle flour on the rolling pin and the dough if the pin sticks. You should change rolling directions to keep the dough in a uniform circle. Drape into a pie dish and crimp the edges. Fill and bake according to your pie recipe.

  • Yields: Enough dough for a 2-crust pie
  • Preparation Time: 15 minutes plus chilling time, if required
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