This was my mom’s standard pie rust recipe. It is has been used by the Murlo household for 30 years!
3/4 tsp salt
1 Tbsp vinegar
5 -6 Tbsp cold water
1. Cut the lard into the flour and salt mixture. I use a potato masher which works great. Mixture will appear dry with lumps of lard the size of peas.
2, Beat an egg, add vinegar and water and mix together well.
3. Add the egg mixture to the flour mixture and stir until the mixture comes together into a ball. Place dough on some plastic wrap and place in the fridge for at least 30 minutes.
4. Using 1/2 of the dough roll from the centre out. Flip the dough and sprinkle more flour on the counter so the dough will not stick. Hold pie plate over the rolled dough to check the size. You want a circle at least an inch and a half larger than the base of the pie plate to make sure your crust will cover the bottom and the sides of the dish.
5. Fold the dough in quarters and transfer to the pie plate. For a custard type pie prick holes with a fork across the bottom and prebake at 375 degrees Fahrenheit for 7-8 minutes.
This recipe will make enough dough for a double crusted pie or two single shells. Freeze any unused pastry dough for future use up to six months. Place dough in aluminum foil or freezer weight plastic wrap then seal in a freezer bag.