Wholewheat pie crust

Yield: Three 9-inch, double pie crusts or six pie shells.

6 cups sifted whole wheat pastry/cake flour, also known as soft flour.

2 tsp salt

2 cups lard (1 lb of lard = 2 cups)

1 tbsp. vinegar

1 lightly beaten egg

cold water

Sift the flour with the salt.

Cut in the shortening or lard.

In a one cup measure, mix together the lightly beaten egg and the vinegar. Add enough icy water to make 1 cup.

Gradually add the water to the flour/shortening mixture. Be sure to ADD ONLY ENOUGH WATER TO MAKE THE DOUGH CLING TOGETHER.

Gather the dough into a ball and divide it into six portions. Roll each portion into a ball.

Refrigerate the dough for at least ½ hour, to give the flour time to properly hydrate.

If you won't be using all of it, wrap and refrigerate or freeze the portions that will be saved for later.

Roll out each portion on a lightly floured board. If the dough sticks, refrigerate it for 1 to 2 hours.

Transfer dough to pie plate and bake according to your recipe.

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