2 Cups flour ¾ tsp. salt ½ T sugar ¾ cup lard or shortening
1 small egg, beaten ½ T vinegar ¼ cup water
In a large bowl, sift together flour, sugar and salt. With a pastry blender or two knives, cut in lard until mixture resembles coarse crumbs. Mix together egg, vinegar and water, then add to flour mixture. Mix until dough is moist enough to form a ball. Wrap in plastic and chill for 30 minutes.
Divide dough in half. On a lightly floured surface, roll one half into a 12-inch circle. Press dough into a pie plate. Add filling. Roll out top crust and place on top of filled pie. Crimp edges to form decorative border.
If making a cream pie, after pressing bottom crust into pie pan, prick bottom crust with fork. Bake at 425 degrees F for 12 minutes. Cool thoroughly before filling. Yields one double crust pie or two single crust pies (9 inch).
