My whole life, my Great Uncle Tom was well known for his Perfect Pie Crust recipe. In this post, he shared it with me - and you! - via my grandma.
Servings: 6Pie Crusts
Author: Marie Porter
Whisk water, egg, and vinegar together, set aside. In a larger bowl, mix together flour, brown sugar, baking powder, and salt until well combined.
Chop lard into smaller pieces, add to the bowl of dry ingredients.
Using a fork, pastry blender, or your fingers, cut the lard into the dry ingredients, until it resembles a loose gravel.
Add wet ingredients to the bowl of dry ingredients, mixing with a fork until just combined.Don’t over handle it. In Tom’s words, “Mix it with kindness"!
Gather dough into a loose ball, divide into 6 equal balls. Wrap each with plastic wrap, and let rest for 30 minutes before using.
Roll and bake, following specific pie recipe instructions.
* Tom recommends using Tenderflake brand lard, which is apparently only available in Canada. Shortening can be substituted if lard cannot be obtained, but is definitely not *preferable* to lard.Note: Nutritional info is for ⅙ of the recipe, or for one entire single pie crust.