Batch Pie Crusts

Ingredients

• 5 heaping cups unbleached flour
• 1 tbs sugar
• 2 tsp salt
• 1/2 lb lard
• 1 tbs cider vinegar
• 2 large Eggs
• 1/3 cup cold water
• 1/2 lb butter

Instructions

1. Mix dry ingredients. Cut lard and butter into dry mixture with pastry blender until crumbly—no loose flour remaining. Beat together vinegar, egg, and water and add to dry ingredients, tossing lightly until thoroughly mixed. Divide dough into 5-6 portions shaped like 1 inch thick disks. Chill 1/2 hour. Roll into crusts.
2. TIPS: Use floured pastry cloth and a cloth sock over the rolling pin. Roll from the center out in all directions..Freeze disks & thaw
3. individually for future pie crusts..For a golden top crust, brush with egg & water mixture..Sprinkle with sugar for fruit pies.