This Pie Crust may be used for all your pastry needs including pot pies by placing some savory spices in the crust eliminating the sugar:


4 cups Flour

1 2/3 cup Lard  (Or Butter; if butter is used, place the completed dough in the refrigerator so it                               is easier to work with)

1 Tablespoon Sugar

1 Teaspoon Salt

1 Teaspoon Baking Powder

1/2 Cup Water

1 Tablespoon Vinegar

1 Egg, beaten


Mix dry ingredients and cut in shortening.  Mix together the water, vinegar and egg.   Add to the first mixture and stir until mixed. (I prefer kneading as I do with bread) Enough crust for 3 double crust pies.





Be careful in your selection.  Do not choose too young and take only such as has been reared in a good moral atmosphere.  Some insist on keeping them in a pickle while others keep them in hot water.  This only makes them sour, hard and sometimes bitter.

Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with smiles and flavored with kisses.

To keep them, wrap them in a mantle of charity, keep them warm with a steady fire of domestic devotion and serve with peaches and cream.  When thus prepared they will keep for years.

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