Cookie
Administrator
6 cups pre-sifted Monarch soft wheat flour
1 tbsp. salt
1 lb. lard
1 egg
1 tbsp. vinegar
Water
3 two-crust pies or 6 pie shells
Blend together flour and salt.
With pastry blender or two knives, cut in until consistency of coarse meal with some pieces the size of small peas, lard.
In a measuring cup, beat slightly, egg.
Add water to make 1 cup total liquid.
Stir.
Gradually sprinkle liquid over flour mixture, stirring with a fork until dough clings together.
Wrap in waxed paper and chill.
(Keeps well in refrigerator up to 3 weeks.)
1 tbsp. salt
1 lb. lard
1 egg
1 tbsp. vinegar
Water
3 two-crust pies or 6 pie shells
Blend together flour and salt.
With pastry blender or two knives, cut in until consistency of coarse meal with some pieces the size of small peas, lard.
In a measuring cup, beat slightly, egg.
Add water to make 1 cup total liquid.
Stir.
Gradually sprinkle liquid over flour mixture, stirring with a fork until dough clings together.
Wrap in waxed paper and chill.
(Keeps well in refrigerator up to 3 weeks.)
