FAVORITE PIE CRUST
The pick of the lot! This recipe was given to me many years ago by a nun who was a chef. She willingly gave me her recipe and needless to say I have never bought a pie since I got this recipe. It is never fail. The recipe is also in the company's coming cookbook---Pies. NOTE:Use this pastry for quiches, meat pies,turnovers,sausage rolls,or even small rounds.
Provided by Dotty2
Categories Dessert
Time 20m
Yield 6-8 single shells
Number Of Ingredients 8
Steps:
- Measure flour, sugar, salt and baking powder into a large bowl.
- Cut in lard until the size of tiny peas.
- Break egg into measuring cup and beat with a fork.
- Add vinegar and pour in enough water to measure 1 cup.
- Pour a little at a time over flour mixture, tossing and stirring with fork until all liquid is absorbed. You may not always need all of it.
- Shape pastry into a ball.
- Divide into 4 flat patties.
- Wrap and refrigerate.
- Wrap and refrigerate.
- Use with your favorite filling recipe.
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