"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Egg Lady Pie Crust Recipe

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This recipe for Egg Lady Pie Crust, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elizabeth Boettcher


3 c. flour
1 light tsp. salt
1 tbsp. sugar
1/4 tsp. baking powder

1 c. lard

1 beaten egg
1 tbsp. vinegar
1/4 c. COLD water

Make Crust:
Sift together dry ingredients.
Pour dry ingredients over the block of lard in a big mixing bowl. Blend with pastry blender until mixture is crumbly.
Whisk together egg, vinegar and cold water.
Pour gradually into the mix and lightly toss with a fork to combine a little at a time. Don't let the mixture get too wet.
Turn mixture out on to waxed paper and use paper to form a ball.
Chill at least one hour.

Roll it out:
Flour a pie towel and rolling pin sock.
Cut one portion out of the ball of crust from the fridge. (makes about 3 portions -- one covered and one uncovered pie)
Roll out crust in quick strokes and patch weak spots.
Fold in half to transfer to pie plate or tin.
Poke holes in crust bottom and around sides with a skinny fork.
Edge, Trim and Prebake crust for 15 minutes at 450 for an open pie.
Covered pies are completely assembled with unbaked crust. When covered, cut vent holes, brush with a beaten egg and sprinkle sugar on top.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
My Granny got this recipe from a farmer's wife who delivered eggs to their house in the 50s. We both use it to make all kinds of wonderful pies. The recipe came with the ingredients only, so I tried to improvise on the instructions. Forgive me if crumbly isn't a real word.




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