3 c flour

1 tsp salt

1 c lard

1 lg egg

1/3 c cold water

1 tbs apple cider vinegar

Fit the dough into a 9″ pie pan and trim the edges to a 1″ overhang. Fold the dough under and crimp the edges. If not using now, form the remaining two balls of dough into disks, place each in a resealable bag, and freeze for up to 3 months.

Makes 3 single 9″ crusts