BEST PIE CRUST EVER!!

I grew up so disspointed in our pie crusts. My mom could never find a recipe that worked and our pie crusts were miserable failures. We were stuck buying the crummy folded ones that tasted like cardboard...

When we got married, I was convinced that I would find a decent recipe and I did!! Thanks to Martha Mooneyham. I have used this for 15 years, and it has NEVER turned out icky....It is easy to roll, is super flaky and is HOMEMADE!!


4 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons brown sugar
1 pound crisco (it is 2 sticks)
1 egg
2 tablespoons distilled white vinegar
1 cup water
Beat the egg in a measuring cup. Add the vinegar and enough cold water to make one cup of liquid.
In a large bowl combine the flour, baking powder, salt, and brown sugar. Cut the lard up into small cubes, and add to the dry ingredients. Blend with two knives, or a pastry blender, until the mixture is crumbly. Add the liquid ingredients, mixing with a knife. Do not use your hands as it tends to soften the lard too much. Add additional water, if required, to make a soft ball of dough. If the weather is warm, refrigerate your dough for 1/2 hour to chill it before rolling. Warm dough doesn't roll as well, and requires too much flour, which makes it less flaky.


You can also freeze a lump and roll it out in the future,,,,This makes enough dough for 2 pies.