Pie Pastry

Never fails for Sharon

2 cups 500 ml   Lard
5 cups 1250 ml   Flour
1 tsp 5 ml   Salt
1 tsp 5 ml   Baking Powder
1 tbsp 15 ml   White Vinegar
1   Egg

1. Sift the flour into a large mixing bowl, and stir in the salt and baking powder. Break in the lard with a pastry blender in the bowl, until the lard is in very small, pea sized pieces.

2. Meanwhile, whisk together the vinegar and egg in a measuring cup, and add enough cold water to make 3/4 cup liquid.

3. Mix the vinegar-egg mixture into the large bowl and mix lightly yet thouroughly with a fork. Stir the two mixtures together with the fork using a light, circular motion with the fork, like you're folding something in.

4. Once the pastry has formed, and is holding together, chill it for an hour or two before rolling out. (Makes enough for 2 covered pies).