Counting down to Christmas

There are only a few days left and we are busy trying to get those last-minute presents in the mail or FEDEX before the deadline. Also trying to get the baking done. Here's a recipe for no-fail pie crust - easy as pie! for your holiday pleasure:

Easy as Pie Pie crust recipe

1 c. butter (room temperature)
1/2 c. lard (room temperature)
3 c. flour
1 egg
1 t. vinegar
5 T. ice cold water
1 t. salt

Using pastry blender cut shortening, flour and salt together until mixture resembles coarse cornmeal (I don't know what coarse cornmeal looks like but that's what all the rest of the recipes say!!!LOL) Do NOT use food processor as this will result in too much blending. Mix liquids together and add a little at a time. Use a fork to mix but do not overmix, just enough so that crust starts to hold together. Let crust rest while you prepare pie fillings, or give the baby a bottle.or wrap a present.. this lets the liquids disperse into the crust. Roll out just enough dough at one time to fit in the palm of your hands - about the size of a baseball. Roll out on pastry cloth dusted with flour (Don't use plastic sheet, crust will stick) when it is just large enough to cover the bottom and sides of your pie plate (turn the plate over, and cut out an inch or so around the outside) then gently bring the far side of the crust toward you, folding it in half, then in half again. Lift into pie plate and unfold (don't worry if it cracks, you can pinch the broken places together. Roll out the top crust in the same manner, just slightly smaller than the first, fill the pie, then pinch the edges together. Cut slits for steam vents. I like to brush the top with a little milk and sprinkle some granulated sugar on it before baking.... Or sometimes I add a little sugar to the crust, and sometimes I substitute part whole wheat flour or bread flour, whatever I have on hand - it is fun to experiment.