This wonderful pie crust recipe came to us from one of our volunteers, Sharon Reavis Ward. We find this recipe will make two 8 or 9 inch crusts or one 10 inch deep dish crust with enough for a lattice top.

My grandmother, Nora Lee Reavis, was born in 1898 on a farm in North Carolina. There were ten children in the family, and she, being one of the oldest, was expected to help with the cooking . . . so she became one of the best.

When my grandparents were married, they moved to Indiana. As a child, walking into her big farmhouse kitchen was like walking into Heaven for me. She always had pies in the freezer, ready to put in the oven. Anytime anyone walked through the door she would lift the lid to that big old freezer to reveal pies whose fillings would have been grown and canned there on the farm. Grandfather and she worked side by side to fill the basement pantry. My heart is warmed just to think of her.

Sharon Reavis Ward

Ingredients

• 1 egg
• 1 tablespoon vinegar
• 6 tablespoons of water
• 3 cups flour
• Pinch of salt
• 1 cup lard

Instructions

Break egg in a cup and beat with a fork. Add vinegar and water.

Mix egg

Combine vinegar and water

Combine wet ingredients

In mixing bowl, mix flour, salt and cut in lard. Mix wet ingredients to the dry.

Combine dry ingredients with wet

Mix in liguids

Add lard

Knead lightly until a ball is formed and roll out to desired thickness.

Form dough into ball

Knead dough lightly into a ball

Roll out crust

Place pie plate on crust, trim and lay crust into plate.

Trim crust

Lay crust into pie plate

Smooth crust into pie plate

Fold under the outer edge. Flute edges as desired.

Flute pie crust edges

Finished crust