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Ingredients

5 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons salt 1 teaspoon baking powder 1 pound lard 1 egg 2 tablespoons distilled white vinegar 5 tablespoons cold water

Nutrition Info

103.1 calories carbohydrate: 8.1 g cholesterol: 9.6 mg fat: 7.3 g fiber: 0.3 g protein: 1.1 g saturatedFat: 2.8 g servingSize: - sodium: 81.8 mg sugar: 0.6 g transFat: : - unsaturatedFat: : -

Measure flour, sugar, salt, and baking powder into large bowl. Mix thoroughly and cut in lard until dough is the size of tiny peas.
Break egg into 8 ounce measuring cup. Beat with a fork, then pour in vinegar. Add enough cold water to reach the top (you will have a total of 1 cup liquid). Pour over flour mixture a little at a time, tossing and stirring with a fork until all liquid is absorbed.
Shape dough into a ball, then divide into four equal portions. Wrap tightly. Can be stored in refrigerator up to 2 weeks, or freezer up to 6 months. Each portion will make 1 double crust pie.

8 shells

This tender, extra-flaky crust has lard, brown sugar, vinegar, and egg in it.