| 5 cups plain flour
3 tbsps brown sugar 2 tsps salt |
1 tsp baking powder
450 g lard, fairly cold 1 egg |
2 tbsps vinegar
1 cup cold water (See alternate pie shell recipe) |
| 1. Measure flour, sugar, salt and baking
powder into large bowl. Cut in lard until the size of tiny peas.
2. Break egg into measuring cup. Beat with fork. Add vinegar. Pour in enough water to measure 1 cup. Pour a little at a time over flour mixture, tossing and stirring with fork until all liquid is absorbed. Shape into ball. 3. Divide into 4 flattish balls. Wrap
and refrigerate. Store in refrigerator up to 2 weeks. Freeze to have a
continuing supply on hand.
|