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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Courtesy of Effie Pearl Campbell (the great-grandmother of the columnist of the KC Star). Sounds easy....gotta try it! Ingredients:
5 cups all-purpose flour |
1 1/2 teaspoons salt |
1 teaspoon sugar |
2 cups lard (or shortening) |
1 egg, beaten in measuring cup and filled with water to make 1 c. liquid |
Directions:
1. Stir together the flour, salt and sugar in a large mixing bowl.
2. Add lard and cut into the flour with a pastry blender until the lard is completely incorporated into the dry mixture and it becomes pebbly.
3. Add the water and egg mixture and stir until a dough forms, making sure to incorporate all the flour/lard mixture in the bottom of the bowl.
4. Gather into a large ball, roll into a long log and cut into 4 or 5 pieces, depending upon size of pie plate.
5. Flatten each piece into a disc about 8 inches in diameter. Wrap each disc tightly in wax paper, then put into freezer bag.
6. NOTE: crusts can be frozen for several months. To use, remove and let thaw in the fridge. Crusts should be cold when rolled out.
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