Avg. rating 5 from 2 votes.Recipe Information
Ingredients
Directions
Make the Crust:
Sift flour and salt together. Add the lard to the bowl and place in refrigerator for 20 min.
Remove from fridge. Using fingertips or a pastry cutter, gently work the lard into the flour until the bits of fat are pea sized or smaller. Sprinkle the vanilla extract into the flour/fat mixture, working it gently in until dough begins to come together. (It will still be dry with loose flour.) Add water (not the ice), about half a tablespoon at a time, until the entire mass comes together into a ball. (You may not need the entire amount.) Wrap dough in plastic and chill in refrigerator for 30-60 minutes.
Remove dough from refrigerator. Divide in half, and roll dough to fit your pie pan. Line pan with dough. Roll out other piece for top crust.
Make Filling:
Mix sugar, cinnamon and fruit together, and pour into pie pan prepared with half of the crust dough. Dot with butter, if desired.
Final Assembly:
Place top crust on pie, and create small slits for steam to escape. Crimp edges, and place on baking sheet. (The sheet will catch any overflowing juices.) Bake at 425 °F for 50-60 min.
Notes
Substitutions
You may substitute any safe solid fat (butter, margarine, shortening) for lard if desired.
