Living Well

This is the best pie dough – but it will vary in mass, depending on the humidity on the day you make it.

Sift Dry ingredients:

4 cups flour

4 tsp Brown Sugar

1 tsp salt

1 tsp baking powder

Cut in  1 Lb shortening or lard

sprinkle with 1 tbsp vinegar

break 1 medium egg into a measuring cup and add enough milk to make 3/4 of a cup of liquid

pour over the dough and mix well.

the dough should be moist and rolled in wax or parchment paper and chilled in the fridge for at least 2 hours.

it should yield enough for 3 double crust pies or 6 singles

the dough keeps for up to 3 weeks in the fridge

but is not freezable in an uncooked state