7-Up and Lard Pie Crust
5-1/2 cups flour, sifted
1 teaspoon salt
1 pound lard, chilled and cubed into 1 inch pieces
1-12 oz can 7-Up
Combine flour and salt and sift into a bowl. Cut lard into flour and salt until mixture resembles coarse crumbs. Stir in 7-Up until mixture forms a ball. Divide dough into 4 equal pieces and refrigerate at least 4 hours. Roll out and use in your favorite recipe.
The dough was sticky, so I rolled it with a little flour and in between waxed paper-still a little sticky. Crystal said she works flour into it when she rolls out the dough and it doesn't have impact on the flakiness of the crust. I will do that when I roll the rest out this weekend for the Chocolate French silk pie I'm making for our family Christmas. I was erring on the side of caution until I could talk to her at work about it. She also uses this dough for home made pot pies as it isn't sweet. The only sweetness comes from the lemon-lime soda. I think I may try adding a few tablespoons of sugar to the next one just to see, as Drama Queen thought it should be a little more sweet.
I can't tell you how excited I was to have it turn out. One more thing marked off the list!