BEST PIE CRUST

MOTHER'S BEST PIE CRUST

1 c. flour
1/2 tsp. salt
6 Tbsp. chilled lard
1 tsp. sugar (optional)
1 tsp. vinegar (optional)
2 Tbsp. egg (half of slightly beaten egg) (optional)
1/4 c. ice water (if sugar, vinegar and egg are used, reduce water by half)

In a medium bowl measure flour and salt. With knife or fork cut the lard into several small pieces and drop into flour. Toss and work fat and flour together with pastry blender, two knives or fingers, working quickly until mixture resembles coarse meal with irregular particles about the size of small peas.

Add sugar, vinegar and egg if desired. Pour each ingredient into flour mixture and stir to blend before adding the next.

Sprinkle in water a tablespoon at a time and stir with fork held lightly. Gently toss the loose particles around the bowl to absorb the moisture. Add water as needed to bring the particles together in a moist, not wet, mass that holds together with no dry or crumbly places apparent.

Mother always wrapped the ball of dough in waxed paper. Today, I use plastic wrap and place in refrigerator to chill for 4 hours or more. Sprinkle work surface with flour lightly.

Remove dough from the refrigerator about 30 minutes before rolling or it will be hard to roll out. Do flatten dough by pressing it down firmly with hands. Dust both sides of ball with flour. Roll from the middle of the dough to upper edge, away from you. Turn dough and again roll away from you. Turn dough over and dust it and the work surface. Turn dough again and roll the same direction. After each rolling loosen dough under edges before turning.

Continue rolling and turning until dough is the size and shape you need. Roll dough a little thicker for custard type pies. Roll around rolling pin and slip gently into pie pan. Pat to fit pan and trim the edges and shape with fingers or an edger roller.