Dolly's Pie Crust
My Mother makes THE BEST pies of anybody I know. She found this recipe in the KC Star many, many years ago and it has become her signature pie/cobbler dough. Fresh lard from the butcher is what makes this "The Ultimate" pie dough recipe.
Ingredients
Step-by-step instructions
- 1
Mix all dry ingredients in large mixing bowl. Cut in lard until fine crumbs appear. DO NOT OVER DO THIS STEP.
- 2
In separate bowl mix together the beaten egg, vinegar and cold water (the colder the better). Add this to the above dry crumb mixture and bring dough together in a ball form.
- 3
Remove from bowl and shape into large disc shape. Double wrap with plastic wrap and refrigerate for 1-2 hours. Unwrap and place disc on lightly floured board. Cut into 4 wedges and re-wrap 2 wedges and return to refrigerator.
- 4
Roll dough out to desired size and continue with your pie.
- 5
This freezes wonderfully for future use. If you do freeze, make sure to double wrap and place in a freezer bag. Try to use within 8 weeks for best results. If you store in refrigerator, use within a week.
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