|6 cups||white flour (all purpose)||750 g|
|salt, about one pinch|
|1 1/2 cup||pure lard||460 g|
|1 tbsp||white vinegar||15 mL|
|1||eggs size large|
|3/4 cup||water, approximately||190 mL|
Before you start
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.