Recipe | Pie Crust for Beginners

Pie crust doesn't get much more basic than mixing flour, fat, egg, water, salt and vinegar.

Yield: Dough for 2 double crust 9-inch pies

Time: 10 minutes


3 cups all-purpose flour

1 cup lard

1 egg

5 tablespoons water

1 teaspoon salt

1 tablespoon vinegar


Using a food processor with a dough blade, combine the flour and lard and mix until crumbs begin to form. In a separate bowl, beat together the egg, vinegar, water and salt. Add this mixture to the flour and lard and continue processing until a ball forms. Remove the dough and split it into two halves. Form each half into a disk shape and wrap with plastic wrap and refrigerate. The dough will keep in the refrigerator for at least two weeks.

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