Perfect Pie Crust

Crust:
4 1/4 cups flour
1 tsp baking powder
1 lb Tenderflake
1 tsp salt
1 Tbsp vinegar
1 egg
plus ice water to make 3/4 cup liquid

In a large bowl, mix flour, baking powder and salt. Use your hands to mix in the lard.

In a measuring cup, beat together egg, vinegar and enough ice water to make 3/4 cup liquid. Add the liquid to the flour mixture and continue to work the dough together with your hands until the dough forms. You don't need to worry about overworking the dough.

Roll out dough, and fit into pie pans. Depending on how thick you roll it out, you should get enough to make 2 covered pies (2 bottoms and 2 full tops) and 1 pie shell (just the bottom).

If you don't want to use all of the dough at once, you can form leftovers into discs and cover with plastic wrap or put into resealable bags. Just take dough out of the freezer and allow it to thaw the next time you want to make pie.

For filled pies, bake at 350 degrees F for approximately 1 hour (until filling is bubbling inside).

For unfilled pies, pierce the bottom of the shell with a fork and bake until golden brown. But keep an eye on it, if a bubble starts to form, pierce it and continue baking.