INGREDIENTS!
5 1/2 cup all purpose flour.
2 teaspoons of salt.
1 pound Tenderflake Lard...or other lard?
1 tablespoon of vinegar.
1 egg slighty beaten.
Water.

1. Mix together flour and salt.

2.Cut in lard with pastry cutter or two knives.

3. In a 1 cup measure, combine vinegar, and egg. Add water to make 1 cup.
Gradually stir liquid into your dough mixture.
Add only enough liquid to make dough cling together.

4. Gather into a ball and divide into 6 potions.
Wrap unused portion in wax paper, and foil, to keep in freezer, until needed.
Each portion equalls on pie crust!

5. Roll out of slightly floured surface.
If dough is sticking, chill 1 to 2 hours.

6. Transfer to 9-inch pie plate. Fill with your of filling.
Cut off extra dough, and flute.
Bake according to your pie recipe.

Yields: 3...9-inch double pie crusts...or...6...9-inch pie shells.

HINTS!

Buy yourself a pastry cutter!

Buy yourself a pastry brush!

Use one beaten egg to glaze your pie crust before baking, also to brush on lower pie dough, before putting on your top layer of dough...this will make the two layers stick together for fluting
Fluting...make a small "V" with the index and middle fingers of your left hand....place these two fingers on edge of pie crust.With the index finger of your right hand draw pie crust toward base of the "V".

If you can learn to "flute" this way, it will save you the "dip fork in flour, and press around the pie plate routine"!

Making a one time batch of pie pastry, allows you to whip up a pie, without all the fuss and bother each and every time you want a pie.
So always have a batch on the ready in your freezer.

Frozen pie pastry should be thawed in refrigerator.
Bring out to room temperature about an hour before using.

BON APPETIT!

Apple Flan!	BBQ Sauce!	Butter Tarts!
Cabbage Rolls!	Carrot Cake!	Cherry Loaf!
Cranberry-Cherry Pie!	Egg-plant Parmagiana!	Pie Dough!
Tourtiere!	The Diet!	Home!

THANK YOU JOELLE!

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