I may have cheated, because this is from a book. I have no claim to this recipe, but as it is the best I have come across and produces the best results I thought I would share. Summer is perfect for pies! 😀
Cut the lard into the flour.
Add water one tablespoon at a time until the dough is non-sticky and easily holds together.
Flour the cutting board and place the ball of dough on top.
Roll out the pie dough very thin, but not to the point of breaking.
It should be larger than the pie pan. Fold in quarters gently and place in pan.
Spread the pie crust out and spread with egg to keep golden brown. Pinch edges to desired size. Then just bake it! Be clear that with 2 crusts you want to poke holes in the top crust to allow it to vent while baking and cool down after. Otherwise, have fun making pies! (Also, if you want to bake a sweet pie you can add cinnamon to the dough.) Another option is using this crust for mini-fruit pies which you could make in a cupcake pan.
Pictures by: Melissa Rook and Colin Diltz
Post by: Melissa Rook