From Melanie. People make pie crust sound scary and hard to get right. This is easy and I don’t know if you can mess it up. Plus, I don’t like pie crust, but I LOVE this pie crust. I’m pretty sure it’s the lard. DO NOT substitute butter or shortening for the lard.
If you’re going to freeze the crusts, you can roll them out, put them in extra pie pans and then freeze. I’ve also rolled out the crusts, topped with saran wrap and then rolled them up, before wrapping the roll in foil and then freezing. That works well especially for pie tops. Defrost totally before you try to unroll.
5 c. unsifted flour
2 Tbsp. sugar
2 tsp. salt
1/2 tsp baking pwd.
1 lb. Lard (2 cups)
Mix together. Beat 1 egg, add enough milk to make 1 cup of liquid. Slowly add to flour mixture. Use a fork, do not over work. Roll out and put in pie pans.
*makes 9 single pie crusts, freezes well.