Never-Fail Pie Crust (Double Crust)

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If you are tired of crust that fall apart after rolling out, or tough crust, then this recipe will do the trick to make a nice pliable flaky crust that transfers to the pie pan with ease! The recipe is for a double crust.

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  • Average
  • 20 mins
  • Average budget

Ingredients

  • Combine:
  • 3 c. flour
  • 1 1/4 c. lard or shortening
  • Work together lightly.
  • Combine:
  • 1 beaten egg
  • 1 t. salt
  • 1 t. vinegar
  • 6 T. cold water
  • Add to flour mixture, work together "lightly." Roll out onto floured board or cheesecloth.

Preparation

Step 1

For ready-baked crust to fill later, bake at 350 degrees until lightly browned.

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