Total Time
45mins
Prep 15 mins
Cook 30 mins

Another fail proof pie recipe. It is from Canadian Living's Country Cooking book. It makes three 9-inch double crusts.

Ingredients Nutrition

Directions

  1. In a large bowl, combine flour with salt. Using pastry blender or 2 knives, cut in lard until mixture resembles fine crumbs with a few large pieces.
  2. In measuring cup and using fork, beat together egg and vinegar until well blended. Add enough ice water to make 1 cup.
  3. Stirring briskly with fork, gradually add just enough egg mixture, 1 tablespoons at a time, to a flour mixture to make dough hold together.
  4. Divide into 6 portions and press each into ball.
  5. Wrap in plastic wrap and refrigerate for 30 minutes. (Dough can be refrigerated for up to 1 week, or frozen for up to 3 month).
  6. Let cold pastry stand 15 minutes at room temperature before rolling out.
  7. Makes enough for three 9 inch double crust.

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