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Ingredients
- 3 c. flour
- 1 1/4 c. Crisco shortening (not oil)
- 1 tsp. salt
- 1 egg, well beaten
- 5 Tbsp. water
- 1 Tbsp. vinegar
Method
- Cut lard into flour and salt.
- Combine egg, water and vinegar. Pour liquid into flour mixture all at once.
- Blend with a spoon just until flour is moistened.
- This is an easy crust to handle and can be re-rolled without getting tough.
- You can store in refrigerator for up to 2 weeks.