Pie Crust

In a one-cup glass measuring cup, beat egg and vinegar together. Add enough milk to make one cup of total volume. Set aside.

In your mixer bowl, combine 4 cups of flour, with salt and baking powder.

With mixer running, slowly add in small pieces of chilled lard.

If mixing by hand, cut in the chilled cubes of lard.

Once it has reached a streusel/crumble stage, slowly pour in the entire milk mixture.

Slowly but steadily add more flour until a soft dough ball is formed

Store in tight wrapped plastic bag in refrigerator.

Will keep up to two weeks.

Will make at least 2 double crust pies.