Tuesday, May 11, 2010

Mmmm! Mmmm!

I tried a new recipe for pie crust when I made the rhubarb sour cream pies for mother's day...I just felt like it.  It's FAB.  I'm going to stick with this one.  Flaky, sweet, and rolled out so great--no holes to repair. Didn't break when I picked it up.  MIRACLE!

Thank you Rita Johnson and the Colfax Lutheran cookbook.  This is MORE than enough for 2 pies so, cut it in half if you just want one.

5 cups of flour
1 T brown sugar
1 tsp salt
1/2 tsp baking powder
combine those and stir well to blend

Cut in 2 cups of  lard until the size of small peas

beat together in seperate bowl
3/4 cup water
1 egg
2 tsp vinegar
add all at once to flour mixture
stir with fork until dough holds together
roll out on well floured surface

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