This recipe comes from the back of the Tenderflake box. It's crisper and less soft than a classic all-butter pie crust, with a very subtle vinegar tang that works really nicely in sturdier fruit pies or savory pies. —Posie (Harwood) Brien
3 double-crust pies (6 dough rounds)
5 1/2 cups
egg, beaten slightly
1/2 to 1 cups
In This Recipe
In a large bowl, whisk together the flour and the salt.
Using a pastry cutter, fork, or your fingers, cut the lard into the flour mixture until it is in coarse pea-sized lumps.
Stir together the beaten egg and vinegar and add enough ice water to make 1 cup. Pour this into the lard/flour mixture slowly, stirring as you go.
Stir the dough with a fork until it comes together in a ball. You may need to drizzle in a little more ice water.
Using your hands, gently press the dough together into a ball and divide into three pieces. Press each ball into a disc, wrap in plastic wrap, and refrigerate until ready to use.
Bake the crust according to the directions in your recipe. (Each ball of dough will make one double-crust pie.)