Swedish Pie Dough

Directions

1. 1
   With blender or pastry cutter, mix lard, flour, sugar and salt to crumble stage.
2. 2
   Add slightly beaten egg and milk.
3. 3
   Mix well. This is an easy crust to handle and can be rerolled without toughening.
4. 4
   Extra can be made into pie crusts and frozen or covered and kept in the refrigerator for about 2 weeks.
5. 5
   Yield: 3 double crusts.