Dolly's Pie Crust

My Mother makes THE BEST pies of anybody I know. She found this recipe in the KC Star many, many years ago and it has become her signature pie/cobbler dough. Fresh lard from the butcher is what makes this "The Ultimate" pie dough recipe.

• Ready In: 10 mins
• Yields: 4 crusts

Ingredients

• 4  cups flour
• 1  teaspoon salt
• 1⁄4 cup sugar
• 1 1⁄2 cups  lard
• 1  egg, beaten
• 1  tablespoon vinegar
• 1⁄2 cup water, iced

Directions

1. Mix all dry ingredients in large mixing bowl. Cut in lard until fine crumbs appear. DO NOT OVER DO THIS STEP.
2. In separate bowl mix together the beaten egg, vinegar and cold water (the colder the better). Add this to the above dry crumb mixture and bring dough together in a ball form.
3. Remove from bowl and shape into large disc shape. Double wrap with plastic wrap and refrigerate for 1-2 hours. Unwrap and place disc on lightly floured board. Cut into 4 wedges and re-wrap 2 wedges and return to refrigerator.
4. Roll dough out to desired size and continue with your pie.
5. This freezes wonderfully for future use. If you do freeze, make sure to double wrap and place in a freezer bag. Try to use within 8 weeks for best results. If you store in refrigerator, use within a week.