Tenderflake Pie Crusts

Directions

1. 1
   Stir the flour and salt together.
2. 2
   Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
3. 3
   In a measuring cup, combine the egg and vinegar.
4. 4
   Add enough cold water to make one cup.
5. 5
   Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
6. 6
   Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
7. 7
   Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
8. 8
   Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
9. 9
   This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.