5 cups all-purpose flour 2 tsp salt 1 tsp baking powder 3 tbsp brown sugar 1 lb lard at room temp
1 egg 2 tbsp vinegar add cold water to make 1 cup
Measure flour, salt, baking powder and brown sugar into a large bowl. Stir to distribute
add lard. Cut into pieces with a knife. With a pastry cutter (or fork if you don't have a pastry cutter) cut in lard until whole mixture is crumbly and feels moist (I haaaaaaaate that word). Break egg in a 1 cup liquid measuring cup. Beat well witha fork. Add vinegar. Add cold water to this mixture until it measures 1 cup. Pour slowly over the lard mixture, stirring with a fork to distribute. With your hands, work it all together until it will hold together. You want to make sure it is mixed but just until then. If you mix it for forever and want it all perfect, your crust will be super tough instead of flakey. Divide the ball of crust into four equal pieces. Each part is sufficient for a 2 crust pie(you know a top and bottom cust or a bottom crust with a lattice top) IF you wrap it in plastic it will keep for 1 or 2 weeks in the fridge. You can also put it in freezer bags and it will keep for forever (well...you know... a long time) When you thaw it out from the freezer, I have had the best luck letting it unfreeze on the counter (only takes makybe an hour or so) and then putting it in the fridge to keep cool. When you thaw it out, you will need more flour on your surface because it gets a little wetter so the crust will be a bit tought but not noticably.
my kids love when I make a one crust pie (like pumpkin) and then I let them make pie crust cookies with the extra crust.
bake at regualr pie temp (375ish for 5-8 mins...until browned)
you roll it out and let them cut shapes with a butter knife and sprinkle sugar and cinnamon on them...voila...tasty and easy treats
lissie turned me onto a website called bakerella that has some delicious and fun treat type recipes to try...yummo
