A simple pie crust recipe
Just say no to pie crust! Not really, I just have never mastered the art myself. Pillsbury is my friend in this department. Someone else (perhaps Diane B) can tell us if this sounds like a reliable recipe – or not.
Pie Crust
3 cups flour
1 cup lard
1 tsp salt
Beat 1 egg plus
5 Tbs water
1 Tbs vinegar
Mix [flour, lard & salt] then add liquids
Gram's Recipe Box 
This does look like it would work, but I never use crust recipes that have egg in them, but I know people who do. I’ve also heard of the bit of vinegar…again, never done it. I am a fan of the classic Crisco crust and make pretty amazing crust if I do say so myself. For a single 9″ crust, I just do 1 cup flour, 1/2 cup Crisco and 1/4 cup of very cold water. The proportions are great–whatever amount of flour you use, use half that amount of Crisco and then half that amount of water. The colder the better. I usually set a pan up with ice cubes so it’s as cold as possible.
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Yup — this is a recipe very similar to the pie crust recipe I’ve been using for years — the only exception being is that my recipe also includes 1 Tbsp. of sugar to it. The water needs to be
very cold — I actually add ice cubes to my water and then measure out the amount needed for the pie dough recipe. The recipe I use (from a good old church cookbook) from the early ’80s is called “Foolproof Pie Crust” — 4 C. Flour, 3/4 C. Lard, Dash of Salt, 1 Tbsp. Sugar, 1 beaten egg, 1 Tbsp. Vinegar, 1/2 C. Cold Water — With a fork mix first 4 ingredients until the flour mixture resembles a crumbly texture. Combine the beaten egg, vinegar and water in a small bowl. Add into the lard/flour mixture and blend together using your hands. Mold into a ball. Chill at least 15 mins. to a half hour to allow to rest (if planning to use immediately). If planning to use later, divide into two balls and place each on a piece of plastic wrap — wrap tightly and store in refrig. to use in a couple days.
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