Lard-based Pie Crust

This lard based pie crust is a work horse of a crust. I use this for everything savory or sweet. It comes together quickly, doesn't require anything to be pre-chilled, and rolls out nicely.

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Makes: 6 pie shells

Prep time: 10 minutes

Total time: 1 hour

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Ingredients:

• 1 lb lard

• 5 1/2 cups flour

• 2 tsp salt

• 1 egg, beaten

• 1 Tbsp vinegar

• enough water to make 1 cup

Instructions:

1. Combine the flour with the salt. Cut lard into the flour until it resembles peas or coarse oatmeal.

2. To a 1 cup measure, add egg and lightly beat. Add vinegar and enough water to fill the cup.

3. Add the egg mixture slowly, fluffing the flour with a fork until it just comes together. There might be some egg mixture leftover. This is normal. Press the dough together until it comes together into a ball. Divide into three balls for double crusts or six balls for single crusts. Wrap well and chill until needed. Or freeze.

4. Chill at least one hour before rolling. Let rest on the counter 5-10 minutes if it is too hard to roll.

Tips and Notes:

• Do not over handle the dough or the crust will be hard.

• Don't over cut the lard or the crust will be more mealy, not necessarily a bad thing.

• The lard can be chilled as can the water, but I never do it.

• This recipe is from the Tenderflake Lard Company.