Pie Crust

Diane's Pastry for 1 Single Crust Pie

• 1-1/2 cups all-purpose flour
• pinch of salt
• 1/2 cup lard
• 3-5 Tbsp cold water

In a bowl, mix flour & salt.
Cut in lard until it resembles coarse crumbs.
Sprinkle in the water, 1 tablespoon at a time, until pastry holds together.

Shape into a ball. Wrap in plastic wrap and chill 30 minutes to 1 hour.

On a lightly floured surface, roll dough out to fit a 10 inch pie plate.

Flute edges, fill and bake as pie recipe directs.

Never-Fail Pie Crust #1

Makes a flaky crust, pastry dough keeps in the refrigerator, wrapped tightly in plastic wrap, for a long while till you need it. Take out of fridge to come to room temperature before using.

• 4 cups all-purpose white flour
• 1 tsp sugar
• 1 tsp salt
• 1 tsp. baking powder
• 1-3/4 cups Crisco vegetable shortening OR 1-1/2 cups Tenderflake lard
• 1 large egg
• 1 tsp white vinegar
• 1/2 cup cold water

Sift 4 c. flour, 1 tsp. sugar, 1 tsp. salt, 1 tsp. baking powder into a large bowl.

Mix with 1-3/4 cup shortening or 1-1/2 cups lard.

Add 1 egg, well beaten with 1 tsp. vinegar and 1/2 cup cold water.

Mix well.

Never-fail Pie Crust #2

Makes 3 pastry crusts.

• 1-1/2 cups vegetable shortening
• 3 cups all-purpose white flour
• 1 tsp. salt
• 1 egg
• 1 tsp. vinegar
• 5 Tbsp. cold water

Mix together shortening, flour and salt.

Beat together egg, vinegar and water.

Add liquid a little at a time to blend.