Total Time
20mins
Prep 20 mins
Cook 0 mins

The pick of the lot! This recipe was given to me many years ago by a nun who was a chef. She willingly gave me her recipe and needless to say I have never bought a pie since I got this recipe. It is never fail. The recipe is also in the company's coming cookbook---Pies. NOTE:Use this pastry for quiches, meat pies,turnovers,sausage rolls,or even small rounds.

Directions

  1. Measure flour, sugar, salt and baking powder into a large bowl.
  2. Cut in lard until the size of tiny peas.
  3. Break egg into measuring cup and beat with a fork.
  4. Add vinegar and pour in enough water to measure 1 cup.
  5. Pour a little at a time over flour mixture, tossing and stirring with fork until all liquid is absorbed. You may not always need all of it.
  6. Shape pastry into a ball.
  7. Divide into 4 flat patties.
  8. Wrap and refrigerate.
  9. Wrap and refrigerate.
  10. Use with your favorite filling recipe.
Most Helpful

Dotty , my mom, a farm lady, made the best pie crust and her recipe was similiar ( only she used white sugar, I'm a chef but could never match her pastry. She always said that lard was the answer and very little handling! Will try using brown sugar. camp chef eileen

camp chef eileen March 01, 2005