Mix flour and salt together, cut in lard. In a separate bowl, mix eggs, water and vinegar. With your hand, create a well in the center of the flour mixture. Pour the egg mixture into the center of the well. Mix together with your hands. Roll out on a floured surface until dough is about 1/8 inch thick. Put a pie pan on the dough as a cutting guide. Cut dough with a table knife about two inches large than the pie pan. Invert pie pan and place dough in it. Push the dough down to conform with the pie pan. Crimp edges of dough between your thumb and index fingers. For a pudding type pie, prick the bottom of the pie shell with a fork and bake shell at 400 degrees for 10 minutes or until lightly browned. If you're filling your pie with a fruit filling, do not prebake pie shell. Fill with fruit and add a topper. With your finger or a pastry brush, coat edges of pie shell with a little milk. Crimp the top layer of dough to the bottom layer.
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