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