Perfect Pie Pastry Every Time

Ingredients

• 5 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 1/3 cups lard or shortening (454 g)
• 1 egg
• 1 tablespoon white vinegar
• ice water

Directions

1. 1

   In a large bowl, combine flour with salt. Using pastry blender or 2 knives, cut in lard until mixture resembles fine crumbs with a few large pieces.

2. 2

   In measuring cup and using fork, beat together egg and vinegar until well blended. Add enough ice water to make 1 cup.

3. 3

   Stirring briskly with fork, gradually add just enough egg mixture, 1 tablespoons at a time, to a flour mixture to make dough hold together.

4. 4

   Divide into 6 portions and press each into ball.

5. 5

   Wrap in plastic wrap and refrigerate for 30 minutes. (Dough can be refrigerated for up to 1 week, or frozen for up to 3 month).

6. 6

   Let cold pastry stand 15 minutes at room temperature before rolling out.

7. 7

   Makes enough for three 9 inch double crust.