Fool Proof Pie Crust

[royaltine]

Fool Proof Pie Crust
1 large egg
3 tsp Sugar
3 teaspoon vinegar
2/3 cup cold water
***  BEAT WITH A FORK AND SET ASIDE
5 cups flour
2 cups lard
1 tsp salt
***  CUT LARD INTO FLOUR AND SALT

Mix liquid ingredients in a small bowl and set aside. In a large bowl, mix
flour and salt. Mix well then cut lard into mixture. Add liquid to flour
ingredients. When a dough has formed, divide into 6 equal portions,
flattening slightly. Slip each into a baggie and fasten. Ready to go for a
single or double crust pies. This crust is very pliable and will stay soft
and not stiffen even if it is re-rolled. This may be prepared ahead, frozen
and reworked. Store in a cool place or refrigerate until ready for use.
This is also rich and flaky enough for pot pies. Be sure to use LARD only.
No other shortening will do.

Yield: 3 - 10" double crusts