Servings: 6 crusts

For 6 single crusts: subheading: For 6 single crusts:
6 ½ cups flour, sifted 6 ½ cups flour, sifted
1 tsp salt 1 tsp salt
1 tsp baking powder 1 tsp baking powder
1 pound lard 1 pound lard
1 egg 1 egg
2 tsp white vinegar (makes the crust nice and crisp) 2 tsp white vinegar (makes the crust nice and crisp)
1 cup milk, with the egg and vinegar added 1 cup milk, with the egg and vinegar added
 
For 1 crust: subheading: For 1 crust:
2 cups flour 2 cups flour
2/3 cups lard ⅔ cups lard
1/2 tsp salt ½ tsp salt
1/4 tsp baking powder ¼ tsp baking powder
5 tbsp water 5 tbsp water

This will make about 6 or 7 large single crusts
I use Morrell lard. I cut this into ½ -inch to 1-inch cubes.
Measure the flour into a stand mixer. Add the salt and baking powder. Using the whisk attachment, mix this together a litte. Add the cubes of lard and start mixing slowly until the lard pieces are the size of a pea. Put this mixture into a bowl and cover.
Store in the refrigerator until you want to roll out a pie shell.
To roll out a pie shell, take out ¾ cup of the mix to make one 9-inch pie shell (a bit more for a 10-inch shell). Put 1 egg and the vinegar into an ample measuring cup and add enough milk to make 1 cup of liquid. Mix this so the egg gets blended.
Use 4 to 5 tablespoons of this egg mixture as the liquid for the pie crust mix. If you get a little too much liquid, add a little mix so you can handle the dough. The dough should stick together nicely - mix until it just forms into a ball. Be sure not to mix too much because that is what causes tough crusts.
Refrigerate dough for at least an hour wrapped in seran wrap.
Roll this out on a floured surface using a rolling pin. Roll in every direction to about 1 inch larger than your pie tin. Fold it over the rolling pin and drape in into your pie pan. Cut around the edges of the pie pan, leaving an inch of dough overhanging. Fold the one inch overhang under so that it's resting on the ledge of the pie pan. Using your pointer finger and thumb, crimp the outside edges of the crust.
For baked pie crust recipes, bake the crust on the lower rack of the oven at 375 degrees for about 10 minutes or until lightly brown. Remove from oven and cool.