Recipe by Matthew Dufresne
My mom's perfect pie crust receipe. It is easy to roll out, is tender and flaky, and freezes quite well.
- 5 cups flour (or slightly more)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 lb shortening or 1 lb pure lard
- 1 egg
- 1 tablespoon vinegar
- cold water
Directions See How It's Made
- Place a large sieve in a large mixing bowl.
- Into the sieve place the flour, baking powder, salt, and brown sugar.
- Sift into bowl.
- With a pastry blender, cut in the shortening until crumbly and no large bits or shortening remain.
- In a measuring cup, beat the egg, add the vinegar, and enough cold water to make one cup.
- Pour over flour mixture, a little at a time, stirring with a fork until the dough begins to stick together.
- Add more flour, if necessary, and knead a few times right in the bowl until you have a large, smooth ball.
- Pat firmly into the bowl and lightly mark off six equal portions.
- With a knife, cut through each portion.
- Pat into round balls and place in separate plastic bags.
- Dough will keep in the refrigerator for two weeks, or in the freezer for two months.