Perfect Pie Crust

I have sampled a lot of pies in my lifetime, but when it comes to the crust, none can compare to the pie crust that I make..... a recipe that was handed down by my mother. It's not so much in the fillings or the measurements of the ingredients, but the shortening used. For me, there's only one that makes the best pie crust, and that's Maple Leaf's Tenderflake lard (hmm, I wonder if they'd give me a free year's supple for this).

My recipe for the perfect pie crust is as follows:

5 cups flour (I always use unbleached flour)
1 tsp baking powder
1 lb (2 1/3 cups) Tenderflake lard
1 egg
1 tsp salt

Beat egg in a measuring cup and add enough water to amount to 1 cup.

Blend dry ingredients first. Add the Tenderflake and cut in until you get a fine crumb mixture. Add egg and water and knead.

This recipe makes enough dough for about 3 pies that will also need a top layer of crust (such as with apple pies).

*note: when rolling out your dough, be sure to always roll from the center outward. This way your dough shouldn't shrink in a lopsided or uneven manner during the baking process.

Now, you can either add your pie filling, or for cream pies, bake the pie shell first and add the filling when cooled.

Sometimes I don't even bother to add a pie filling, or I'll be sure to leave some dough aside for my favorite treat. I just bake the pie crust (at 400 degrees for 10 to 15 minutes) and when the crust has cooled, I then spread on some grape jelly or strawberry jam. It's delicious.