Pie Crust

Directions

1. 1
   In a one-cup glass measuring cup, beat egg and vinegar together. Add enough milk to make one cup of total volume. Set aside.
2. 2
   In your mixer bowl, combine 4 cups of flour, with salt and baking powder.
3. 3
   With mixer running, slowly add in small pieces of chilled lard.
4. 4
   If mixing by hand, cut in the chilled cubes of lard.
5. 5
   Once it has reached a streusel/crumble stage, slowly pour in the entire milk mixture.
6. 6
   Slowly but steadily add more flour until a soft dough ball is formed
7. 7
   Store in tight wrapped plastic bag in refrigerator.
8. 8
   Will keep up to two weeks.
9. 9
   Will make at least 2 double crust pies.