Step 1

In a large bowl add 6 cups of pastry flour and 1 lb of Tenderflake lard cut up into cubes. Sprinkle in 1 tbsp of salt

Step 2

Using your hands, a pastry cutter or two knives held together cut the lard into the flour until the mixture begins to resemble a lumpy oatmeal texture. Stop cutting when the flour mixture starts to show pearl size lumps of shortening or slightly larger throughout. You do not want to blend shortening into flour mixture completely. These small pieces of fat are what create the flaky crust you are aiming for.

Step 3

In a medium bowl or measuring cup add 1 cup of cold water, 1 egg and 1 tbsp of white vinegar. Whisk thoroughly.

Step 4

Gradually pour the egg mixture into the flour mixture and mix with a fork until the flour mixture forms a dough. Mix as little as possible and when there is only a little bit of flour mixture left work to press it into the dough working to form a ball.

Step 5

You will have enough pie dough for two pies top and bottom or 8 mini pies. Cut dough in half for one pie and form two separate balls of dough. Wrap tightly in plastic wrap and let chill in the fridge for about 30 minutes before attempting to roll.

Step 6

To roll the dough lightly flour the surface and/or line the rolling surface with parchment paper. Dust the top of the dough with a tiny bit more flour and lightly flour your rolling pin. Just a dusting because you don't want to add much flour to the dough itself.

Step 7

Roll the dough out to about a 1/4 inch thickness. To move the rolled dough to the pie tin gently roll the dough around the rolling pin to lift and then roll out gently over the pie tin. Gently press the dough into the bottom of the pie tin ensuring that the bottom is tight along the bottom and all sides. Allow for some dough to hang over the edge of the pie plate. Then using a knife trim the edge to the edge of the pie plate.

Step 8

Fill the pie tin with the desired filling up to the rim of the pie plate and maybe a little more like a hill in the centre.

Step 9

Repeat the rolling process adding a second layer of pie pastry to the top. Trim edges leaving a little extra along the edge to properly seal or flute.

Step 10

Seal edges of pie crust with a fork by pressing around all the edges or a pie plate or use both index fingers to pinch the dough while gently pressing down to seal the pie crust with a fluted edge. Cut slits in the top of the pie crust to allow steam to escape while baking.

Step 11

In a small bowl add one egg and two tsp of milk and mix. Use a small basting brush to coat the top of the pie and edges and sprinkle with a little sugar. This step is optional but helps to give the crust a golden colour.

Step 12

Bake at 400F for 40-50 minutes or until pie crust is lightly browned and the crust looks flaky. If the pie needs more time but is starting to brown too quickly simply drape the top of the pie with a piece of aluminum foil to prevent further browning.

Step 13

When done remove the pie from oven and let rest for 30 minutes so you don't burn your mouth. The inside of the pie especially a sugary pie will be very hot.