DOLLY'S PIE CRUST
My Mother makes THE BEST pies of anybody I know. She found this recipe in the KC Star many, many years ago and it has become her signature pie/cobbler dough. Fresh lard from the butcher is what makes this "The Ultimate" pie dough recipe.
Provided by CindiJ
Categories Dessert
Time 10m
Yield 4 crusts
Number Of Ingredients 7
Steps:
- Mix all dry ingredients in large mixing bowl. Cut in lard until fine crumbs appear. DO NOT OVER DO THIS STEP.
- In separate bowl mix together the beaten egg, vinegar and cold water (the colder the better). Add this to the above dry crumb mixture and bring dough together in a ball form.
- Remove from bowl and shape into large disc shape. Double wrap with plastic wrap and refrigerate for 1-2 hours. Unwrap and place disc on lightly floured board. Cut into 4 wedges and re-wrap 2 wedges and return to refrigerator.
- Roll dough out to desired size and continue with your pie.
- This freezes wonderfully for future use. If you do freeze, make sure to double wrap and place in a freezer bag. Try to use within 8 weeks for best results. If you store in refrigerator, use within a week.
Nutrition Facts : Calories 1215.8, Fat 79.3, SaturatedFat 30.7, Cholesterol 125.9, Sodium 602, Carbohydrate 108, Fiber 3.4, Sugar 12.9, Protein 14.5
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