How to Make No-fail pie crust
1Mix together flour, baking powder and salt. Cut in lard with pastry blender.
2Beat an egg in a measuring cup and fill with cold water to 3/4 cup. Add vinegar.
3Mix well and add to flour mixture.
4If you want to use right away, chill for 30 minutes in refrigerator.
5This dough can be kept up to 6 weeks in the refrigerator. Take out and let sit for up to 1 hour before using.
6Baking times depend on what the dough is being used for.
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