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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.

Ingredients Nutrition

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