Yield: 1 crust
1⅓ cups all-purpose flour
¼ teaspoon salt
⅓ cup lard
1 teaspoon vinegar
In a medium bowl, stir together the flour and salt. Use a pastry blender to cut in the lard until the mixture is crumbly. Using a fork, gently stir in the egg and vinegar until dough sticks together and pulls away from the sides of the bowl. If dough is not sticking together right away, add 1 teaspoon of cold water at a time until dough pulls away from sides of bowl. With floured hands, remove dough from bowl and form into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Lightly coat a 9-inch pie plate with nonstick spray.
Remove dough from refrigerator and roll out on flat, floured surface until ⅛-inch thick. Move crust to pie plate, covering the bottom and sides of plate. Trim off any excess crust and save dough scraps. Pinch crust every 2 inches along the top edge to form a scallop pattern. Fill and bake according to your pie recipe.
—Recipe by Joyce Birks