Tenderflake Pie Crust

5 1/2 cups flour
2 Tsp. salt

Cut in:
1 lb. lard

In a 1 cup measuring cup mix:
1 Tbsp. vinegar
1 egg (lightly beaten)
Enough cold water to fill measuring cup
Add to dough (only enough to make dough workable)

-Press into pie plate
-To make sure pie crust won't fall, put into fridge or freezer for about 1 hour
-Bake at 425F for approx 10 minuets or until golden brown

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