1
Whisk to guetter flour and salt
2
Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour
3
In a cup measure combine the vinegar and egg
4
Add the ice water to make 1 cup
5
Gradually stir liquid ito Tenderflake mixture adding only enough liquid to make dough cling together
6
Gently gather the dough into a ball and divide into 6 equal portions
7
Wrap the portions and refrigerate for 15-30 minutes (il you are using right away) or freezer for future use.
8
When you are ready to use and the dough has chilled for at least another 15 minutes, roll out esche portion on lightly flouer surface. If the dough is sticking, chill again for another hour or two. The dough must be cold to be flaky.
9
Transfer the prepared dough to pie plate.
10
Trim and flute shells or crusts and bake according to your pie recipe.
11
Yield: 3 9-inch double crust pies or 6 pie shells.
