This recipe makes enough crust for 3 double crust pies, and as I am generally making at least that many when I am doing freezer pies, this is what I use. I am pretty sure that this is the recipe that is printed on the boxes of tenderflake. This has never failed for me and always comes out of the freezer with great results.
5 1/2 cups all-purpose flour
1 tsp salt
l lb Tenderflake lard
1 tbsp vinegar
1 egg, lightly beaten
Mix together flour and salt.
Cut in Tenderflake lard with pastry blender or two knives until mixture resembles course oatmeal.
In a one cup measure, combine vinegar and egg and add cold water to make one cup. Gradually stir liquid into flour/lard mixture. You may not have to use all the liquid, add a little at a time until the dough clings together. (If it is really dry out, you may have to add an extra tablespoon of water)
Gather into a ball. Divide into six portions and wrap before placing in the fridge. I like to leave them in the fridge for at least 30 minutes before using them, then let them warm for 20 to 30 minutes on the counter. These will keep in the fridge for about a week.
Roll out each portion on lightly floured surface.