When I was first married, I could never get my pie crusts to work. Then in 1985, my mother started working at a small ice cream shop where they also served coffee, tea and pies. Mom learned this recipe while working there and passed it along to me.
5 c all purpose flour
1 lb of lard
Cut the lard into the flour using a pastry cutter or two knives. Work until you have little pea sized pieces in the flour mixture. Don’t overwork.
Next, break an egg into a measuring cup, add 1 tbsp of vinegar. Beat well. Add enough ice water to get 1 cup of liquid. Pour into flour mixture. Stir together until it forms into a ball.
Turn out onto a floured surface and knead a few times. Again, don’t overwork the dough. Just knead until it all sticks together. Wrap dough in plastic wrap and refrigerate for at least 1 hour. (Dough can be made night before. It will also keep in the fridge for up to one week or the freezer for a couple of months.)
After the dough has rested in the fridge, roll it out into circles approximately 3 inches bigger than your pie pans. Roll up dough using rolling pin and then roll out into the pans.
Fill pies shells with whatever filling you like.
Roll out second circle of dough. Brush a little water around dough on the rim of pie pan. Carefully roll top crust onto pie. Gently, but firmly press around rim. Trim off excess dough. With a fork dipped in flour, press all the way around the pie. Again using a fork, poke holes in top crust to allow steam to vent while cooking. (You can also cut Vs as steam vents)
Bake at 400 degrees Fahrenheit until the pies are golden brown.
This recipe makes 3 to 4 double crusted pies depending on how thick you roll the dough.
If you have any questions, please feel free to leave a comment and I’ll answer to the best of my ability.