Aunt Ida's Egg Yolk Pie Crust
Note: The best pie crust I've ever tried! In memory of my favorite Aunt, Ida
Makes enough for 2 2-crust pies and 1 1-crust pie. Refrigerates well up to 1 week.
5 cps flour
2 tsp sugar
1 1/2 cps lard
2 egg yolks
4 t sugar Cold water
1/2 t salt
Mix first 4 ingredients together, mixing lard until all lumps are fine.
Beat in egg yolks with fork in measuring cup. Fill to scant cup with cold water and mix
with other ingredients. Do NOT overmix.
Roll out on board with pastry cover on rolling pin.