This easy pie crust uses vinegar and lard for tender and flaky results. This recipe makes enough dough for four crusts.
Ingredients
- all-purpose flour: 4 cups
- salt: 2 tsp
- baking powder: 1 tsp
- ⅔ cups lard: 1 piece
- water: 0.5 cup
- egg: 1 piece (beaten)
- distilled white vinegar: 1 Tbsp
Metric Conversion
Stages of cooking
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Mix flour, salt, and baking powder together in a bowl. Cut in lard until the mixture resembles coarse meal.
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Whisk water, egg, and vinegar together in another bowl; add to dry ingredients and stir until dough is thoroughly moistened and forms a ball.
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Divide dough into fourths; roll each portion into a ball and flatten into a disk.
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If using immediately, roll each disk on a lightly floured surface to fit your pie pan, then bake as directed in your recipe.
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If using later, wrap each disk tightly in plastic wrap. Refrigerate for up to three days, or place wrapped disks in a freezer bag and freeze for up to 3 months.
