This recipe makes me happy because it reminds me of how my mum would cook – she would always make a ton and freeze the extras. When I make pie pastry, I usually used my food processor, but I did this one by hand which is always fun. If the dough isn’t forming a ball, add cold water one tablespoon at a time until you are happy with the texture.
I also flatten the dough into a disk and tightly wrap in plastic wrap when refrigerating. I find this helps me form a more circular shape when I roll the dough out. This pie dough is great for savoury pies (notice there is no sugar in it!), but I also think it would be really nice with some extra sweet summer fruit. If you want details on how to make a lattice top, I wrote out instructions in the Tourtière post!
4 ½ cups flour
1 tsp salt
¼ tsp baking soda
1 lb lard (I used butter)
1 Tbsp vinegar
1 egg, beaten
Combine flour, salt, baking soda, (in the biggest bowl you have!) and stir with a whisk. Cut in lard, using a pastry cutter, until the mixture is the size of small peas.
Add enough cold water to vinegar to make 1 cup; stir in egg.
Add to flour mixture, stirring with fork until mixture forms ball. Roll into 3 balls; wrap tightly in plastic wrap. Chill in refrigerator before rolling out onto floured surface.
Makes enough for three double-crust pies.
*Recipe from The Farm and City Cookbook