This recipe comes right off the Tenderflake® lard box. It's flawless and tastes great!
Mix together flour and salt. Cut in Tenderflake with pastry blender or 2 knives until mixture resembles coarse oatmeal. In a 1 cup measure combine vinegar and egg. Add water to make 1 cup. Gradually stir liquid into Tenderflake mixture. Add only enough liquid to make dough cling together. Gather into a ball and divide into 6 equal portions. If desired, wrap unused portions and refridgerate or freeze. Roll out each portion on lightly floured surface. If the dough is sticking chill 1 - 2 hours. Transfer dough to pie plate. Trim and flute shells or crusts and bake according to your pie recipe.
Yield: 3 9-inch double crust pies or 6 pie shells.