Edible Omaha

Pie Crust

Use this recipe for the Asparagus, Mushroom and Onion Tart. Save the dough scraps to use in the Roasted Strawberry and Rhubarb Pie Ice Cream recipe.

Yield: 1 crust

1⅓ cups all-purpose flour
¼ teaspoon salt
⅓ cup lard
1 egg
1 teaspoon vinegar

In a medium bowl, stir together the flour and salt. Use a pastry blender to cut in the lard until the mixture is crumbly. Using a fork, gently stir in the egg and vinegar until dough sticks together and pulls away from the sides of the bowl. If dough is not sticking together right away, add 1 teaspoon of cold water at a time until dough pulls away from sides of bowl. With floured hands, remove dough from bowl and form into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Lightly coat a 9-inch pie plate with nonstick spray.

Remove dough from refrigerator and roll out on flat, floured surface until ⅛-inch thick. Move crust to pie plate, covering the bottom and sides of plate. Trim off any excess crust and save dough scraps. Pinch crust every 2 inches along the top edge to form a scallop pattern. Fill and bake according to your pie recipe.

—Recipe by Joyce Birks