|No Fail Pie Crust II|
"This recipe is each tender and flaky, due to the addition of vinegar and lard."
- 4 cups all-cause flour
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 2/three cups lard
- half cup water
- 1 egg, beaten
- 1 tablespoon distilled white vinegar
|Prep :||Cook : 32M||Ready in :|
- In a massive bowl, blend collectively flour, baking powder, and salt. Cut in lard till mixture resembles coarse meal.
- In a small bowl, mix collectively water, egg, and vinegar. Pour into lard mixture and stir till dough is thoroughly moistened and forms a ball. Divide into four portions and wrap tightly. Use dough within 3 days or freeze.
- Reynolds® Aluminum foil can be used to preserve food moist, cook dinner it lightly, and make clean-up easier.
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