This large-batch pie crust recipe from the family notebook is the one Grandma turned to every holiday season. It makes enough dough for several pies, and the vinegar and egg give it a tender, flaky texture that's hard to beat.
Ingredients
- 5 cups flour
- 2 tsp salt
- 2 cups lard or Crisco
- 1 egg
- 1 tbsp vinegar
- Ice water, enough to fill 1 cup with the egg and vinegar
Instructions
- In a large bowl, mix together the flour, salt, and lard (or Crisco) until the mixture resembles coarse crumbs.
- Beat 1 egg into a 1-cup measuring cup.
- Add 1 tbsp vinegar to the measuring cup, then fill the rest of the way up to 1 cup with ice water.
- Pour the wet ingredients into the dry mixture.
- Mix together until the dough just comes together—don't overwork it.
- Divide into portions, wrap in plastic, and refrigerate until ready to roll out.
