Never Fail Pie Crust
(I make lots of pies, and this crust has never let me down, always flaky and tender)
3 c. flour
1 tsp salt
1/2 tsp sugar
1 c lard or 1 1/2 c Crisco--I use Crisco
1 egg
1 tsp vinegar
5 tbsp. water
Mix flour, salt, and sugar. Cut in shortening (forks or pastry cutter). Beat egg, vinegar and water and add to flour mixture. The sugar makes a flakier crust.
This recipe makes 2 double crusts. I sometimes make single crusts, bake them, and freeze them for later use. I have also taken leftover crust, made a flattened round, and frozen it for later use, and that works well, too.
If you like to make mini-pies, you can usually squeeze 3 mini-pies, and one double crust out of this recipe.
Delicious!