(3 or 4 two-crust pies) 5 cups flour 1 Tbsp. salt 1 lb. lard 1 egg 1 1/2 Tbsp. vinegar cold water
Mix together flour and salt and blend in lard until mealy. Beat egg in a 1-cup measure. Add vinegar and fill cup with cold water. Mix again. Pour liquid over dry ingredients and mix to form large lump. Chill in fridge before rolling. Keeps in fridge 10 days.
Judy’s 1997 Family Cookbook
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