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100-Year-Old Pie Crust

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes ample for a double-crust 8-inch pie.
Category
Pies and Pastries
Course
Other
Sources
More Great New England Recipes

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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Butterfliesdawn60Km</span> Mon, 10/07/2013 - 15:59
What kind of vinegar are you using?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 10/07/2013 - 16:14

Use white vinegar.