This is the only pie crust I have ever been able to make look right, taste right and hold together right. It is a light and flaky pie crust that, literally, has never failed for me.
Not only do I use it for pies and tarts, but also for cheesecake crusts and most recipes calling for butter crusts. My family has been known to eat the crust before the filling!
No-fail Pie Crust (Print Recipe Here)
3 cups flour
1 cup lard
Cut lard into flour until fine crumbles form.
1 egg, beaten
1 TBSP vinegar
By 2 tbsp additions, slowly add cold water, until you have a smooth ball of dough. Usually need 1/4 - 1/2 cup water.
Roll out, place in pie plates and bake as directed on filling can. Or bake single crusts at 350 degrees F for 15-18 minutes.
Yield: 4 single crust 8" pies
2 double crusts
"Taste and see that the Lord is good"