---------- Recipe via Meal-Master (tm) v8.05
  
       Title: My Favourite Pie Crust Recipe
  Categories: Pies
       Yield: 1 servings
  
       5 c  All-purpose flour
       3 tb Brown sugar
       2 ts Salt
       1 ts Baking powder
       1 lb Cold lard *
       1    Egg
       2 tb Vinegar
            Cold water
  
   * do not use shortening.   (This is a slight variation from
   the pie dough that I have made all my life--I tried it
   during the holidays, and this is a definite keeper for me.
   Comments: I would end up with 6 to 8-9 inch pie shells
   (tops and bottoms). However, this pastry works well for
   mini pie shells (I made 18 mini pies with my piemaker).  Of
   course, pies can be made individually and the remainder
   just covered well and stored in refrigerator.
   
   Measure flour, sugar, salt and baking powder into large
   bowl.  Cut in lard until the size of tiny peas.  I dig
   right in with my hands and this makes the job easier.
   Break egg into measuring cup and beat with fork until
   frothy and add vinegar to egg mixture.  Add enough water in
   same cup to equal 1 cup.  Pour a little at a time over
   flour mixture and continue to work pie dough with
   hands--continue this until all liquid is absorbed. Divide
   into four balls.  Wrap and refrigerate.  Store in
   refrigerator up to two weeks or in freezer for longer
   period.
   Most often, I make my pie shells immediately and do not put
   the dough in the refrigerator.  If dough is too moist to
   work with add a very little flour.  In addition, there will
   be extra flour on your board to roll the pastry.JM.
   SOURCE COMPANYS COMPANY--PIES (BY JEAN PARE) 1992
  
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