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100-Year-Old Pie Crust

The Editors
Yield
Makes ample for a double-crust 8-inch pie.
Category
Pies and Pastries
Course
Other
Sources
More Great New England Recipes
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Another excellent and easy-to-handle pie crust.

Ingredients
2-1/2 cups flour
1 cup lard (no substitutes)
Dash of salt
1 tablespoon vinegar
1/2 cup milk
Instructions

Combine flour and lard and mix well with a pastry blender or two knives. Add salt and vinegar to milk and stir. Then combine milk mixture with flour and lard. Blend; shape into a ball and chill for 2 hours. Roll out on a floured pastry board.

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The Old Farmer's Almanac Editors

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Comments

butterfliesdawn60km (not verified)

11 years 1 month ago

What kind of vinegar are you using?