My cousin Twila is another great cook in my life. Other than my Gramma, she is the only person I know who makes ALL of her family's bread from scratch. She has some amazing classic recipes, and I'm really excited to share this one with you. This pie crust boasts a flakey, buttery crust... the first time I made this recipe Marc commented on how delicious it was, and asked what it was that I did different.
This makes a HUGE double pie crust (honestly you could probably even make two pies) but luckily it keeps well in the fridge for up to a week, and can be frozen quite well also.
- 5 cups flour
- 1 lb (2 cups) lard or shortening (I use butter)
- 1 egg
- 2 tsp vinegar
Mix flour, lard (or butter) and salt.
Crack an egg into a 1 cup measuring cup and add vinegar. Top the cup up with ice cold water (it must be cold or it will be really hard to work the dough).
Cut liquid into butter (I really like using my food processor for this but Twila prefers to cut it by hand with either a pastry cutter).
Roll into a ball. Can be used immediately or refrigerated for easier rolling.