Title: Basic easy crust
 Categories: Bread
      Yield: 1 Servings
 
      3 c  All-purpose flour
      1 ts Salt
    1/2 c  Margarine
    1/2 c  Crisco lard
      1    Egg
      1 tb White vinegar
      3    -(up to)
      4 tb Ice water
 
    This is a very easy yet flaky piecrust. I use a pastry blender, for
  me an absolute must. Some people get away with blending with a fork,
  but I rarely have any luck doing this. In the old days lard was used
  instead of the lighter shortenings that we have now. Lard does make a
  delicious crust, but it is really hard on the old heart. I suggest
  the following:
  
    In a medium-size bowl stir the flour and salt together. Cut in the
  shortenings using a pastry blender. Keep working the flour and
  shortening until the mixture is rather grainy, like coarse cornmeal.
  Mix the egg and vinegar together and, using a wooden fork, stir the
  mixture into the flour. Add enough ice water so that the dough barely
  holds together. Place on a marble pastry board or a plastic
  countertop and knead for just a few turns, enough so that the dough
  holds together and becomes rollable.
  
    I roll my dough out on a piece of waxed paper. It is easy to handle
  that way. If you have a marble rolling pin this will be easy. If you
  use a wooden one be sure to dust a teaspoon of flour on it a couple
  of times when you are rolling the dough.
  
  NOTE: If you wish to use this recipe for a fruit or sweet pie simply
  stir in 1 tablespoon of sugar along with the flour and salt. This
  recipe will make enough dough for one 9-inch pie with two crusts, top
  and bottom.
  
  From .  Downloaded from Glen's MM