This recipe was written on a sheet of paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (some adjustments made for easier reading).

Egg Pie Crust

4 cups sifted flour
1 tables. sugar
1 1/2 teas. salt
1 cup lard
1 egg
1 tables. vinegar
1/2 cup cold water

Mix flour, sugar & salt, cut in lard to consistency of peas.

Beat egg, vinegar and water. Add small amount at a time, toss with fork, to mix.

Gather dough with fingers to clean bowl.

Chill before rolling.

Makes 2 (9) 2 crusted pie and one 9″ pie shell.