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Pastry Dough (Madam Benoit's No Fail Lemon Tang Pastry)

Created by Gerry on November 3, 2011

1 pound lard (or shortening brand of your choice - I use Tenderflake)
1 large egg (whole egg put in 1 cup measuring cup )
3 tablespoons lemon juice (add lemon juice to measuring cup adding enough water to make for one cup of liquid)

Step 1: NOTE- Before making your pies you may want to check out two recipes I keep close at hand when making pies and tarts. For pastry glazes #recipe2235 and for baking times for pies and tarts #recipe2730
Step 2: In a large mixing bowl,flour,salt and soda using a whisk to mix. Cut in shortening mixing to resemble coarse crumbs.
Step 3: IN A ONE CUP MEASURING CUP: Add 1 whole egg 3 tablespoons lemon juice. Mix with a fork and add enough water to fill the one cup measuring cup
Step 4: Add the cup of liquid to the dry ingredients and mix until dough forms into a ball. At this point I form into balls using approximate amount for the size pie plate I'm using and place into a plastic bag until ready to roll.
Step 5: Rolling the dough between two sheets of wax paper makes for a nice even sheet of pastry. The thickness of the crust depends on whether you wish a thin crust or a thicker one, generally 1/8 to 1/4 is suggested. Have to admit I have never measured mine. Be sure to roll out 2 to 4 inches larger than the diameter of your pie plate to allow for edging and sealing your pie crust. This will make 3-4 double pies-- depending on what size pie pans you are using.