100-Year-Old Pie Crust

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Your rating: None Average: 3.8 (4 votes)

Another excellent and easy-to-handle pie crust.

Yield: Makes ample for a double-crust 8-inch pie.

• 2-1/2 cups flour
• 1 cup lard (no substitutes)
• Dash of salt
• 1 tablespoon vinegar
• 1/2 cup milk

Combine flour and lard and mix well with a pastry blender or two knives. Add salt and vinegar to milk and stir. Then combine milk mixture with flour and lard. Blend; shape into a ball and chill for 2 hours. Roll out on a floured pastry board.