Preparing Piecrust

It’s apple season and I am really looking forward to all the things I am going to make with my apples this year. Our family loves apples!!! Especially honeycrisp apples, they are perfect for eating and they only come available in the fall! I have decided to make apple sauce and apple pies this weekend. I wanted to share my piecrust recipe because it is simple and tastes incredible, plus it is completely organic and doesn’t contain any artificial ingredients.

3 1/2cups unbleached all purpose white flour

2 cups whole wheat flour

2tsp sea salt

1 lbs lard

1 egg (either free run or local farm egg)

1tbsp vinegar

Combine flour and salt in a large bowl. Cut in lard until it is crumbly and course. In a 1 cup measuring cup combine 1 egg (lightly beaten) and 2 tbps vinegar, then fill the rest of the cup with cold water, stir. Slow add mixture to the flour until it becomes sticky. Mix with your hands and form a large ball. Wrap in cersan wrap and put in the fridge or freezer until needed. Otherwise roll out and use in your pie plates. This recipe makes enough for 3 double crusted pies or 4 pies with the weaved top. I usually make the crusts one day and then the next day do the filling and combine them, otherwise I find the entire task quite daunting. Sometimes I will make a batch of this crust and freeze it and use it for the crusts when I make quiche. Enjoy!!!

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