Pie Crust (for 2 pies)
2 cups flour
1/2 tsp. salt
3/4 cup lard (my way favorite) or Spectrum organic "shortening" (non-hydrogenated palm oil)
1 egg, beaten
3 TBL. water
Measure flour, salt, and lard into a bowl With a pastry blender or I just use my potato masher, blend until the lard is pea size. Put egg and water into a small bowl and whisk with a fork, pour into flour mixture. Now with the fork, blend just until it all holds together. If you need a little more water add it. Flour the area where you will be rolling out the dough. Take half the dough and roll out into pie shape. (Sprinkle a little flour over the dough so it doesn't stick to the rolling pin.) Fold the dough back on itself 1/2 way, lift it from your surface and put the fold into the middle of the pie tin. Unfold. Now trim with a butter knife all around the pie tin. Use your thumb and forefinger of both hands to make a beautiful edge to your pie. Separate your thumbs by 1/2 inch. Your left thumb and forefinger move backward, while your right thumb and forefinger move forward. Keep moving to the right. Your left thumb always going where your right thumb just was. You will end up with a beautiful fluted edge. Prick the bottom of your pie crust with a fork.
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| Just needs pricking and then ready to fill. |
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