Instructions: Method:
1. Beat the egg in a measuring cup. Add the vinegar and enough cold water to make one cup of liquid.

2. In a large bowl combine the flour, baking powder, salt, and brown sugar.

Cut the lard up into small cubes, and add to the dry ingredients. Blend with two knives, or a pastry blender, until the mixture is crumbly. Add the liquid ingredients, mixing with a knife. Do not use your hands as it tends to soften the lard too much. Add additional water, if required, to make a soft ball of dough. If the weather is warm, refrigerate your dough for 1/2 hour to chill it before rolling. Warm dough doesnt roll as well, and requires too much flour, which makes it less flaky.

Makes 5 - 6 crusts

This pie crust has been passed on for 3 generations. If youre looking for great tasting pastry, this is the recipe for you. While the debate between shortening and lard continues, I recommend using lard as it makes a flakier dough. Since this recipe makes so much I often roll out some extra pie shells or freeze it in small amounts, and defrost it when I need it. Great when youre in a rush!

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