This recipe yields 6 9-inch diameter (23 cm) pie shells.
In a big bowl, mix the flour and salt together.
Add the lard to the dry ingredients. Using a pastry blender or two knives, cut in the lard and mix it with the dry ingredients until you get a coarse mixture resembling uneven peas.
Add the vinegar and egg to a measuring cup. Add water to make 1 cup, then mix well.
Gradually incorporate the liquid into the flour and lard mixture stirring with a fork just until the dough holds together (be careful: too much liquid makes the dough hard).
Gather the dough into a ball, then divide it into 6 equal portions. The unused portions may be stored by wrapping them well with aluminum foil, then placing them into a plastic bag and into the refrigerator for up to 1 week or up to 4 months in the freezer.
Stored dough must be thawed before using. Thaw it either in the refrigerator for about 12 h or leave it at room temperature for an hour. The dough is ready to be used when still cool to the touch, but pliable.
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