"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pie Crust, by Audrey Breid, is from Breid Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 c flour 1 c lard 1 egg 1 tsp vinegar 5 tbsp cold water
Mix flour and lard until crumbly. Add egg and vinegar. Add water until soft ball forms being careful not to mix too much. Let it rest for a few minutes. Take out enough for dough for 1 pie crust and roll out on lightly floured board. Put in pie pan and crimp the edges. If baking before filling use a fork to poke holes in crust to keep it laying flat. Bake 10 minutes @ 350º for 10 minutes or until golden brown.
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