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My review
Flaky and Tasty Pastry
Michelle LaVerdiere
"This pie crust has been passed on for 3 generations. If you're looking for great tasting pastry, this is the recipe for you. While the debate between shortening and lard continues, I recommend using lard as it makes a flakier dough. Since this recipe makes so much I often roll out some extra pie shells or freeze it in small amounts, and defrost it when I need it. Great when you're in a rush! If necessary, use up to a 1/2 cup more water."
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Ingredients
servings 131 calsOriginal recipe yields 48 servings (5 - 6 crusts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Beat the egg in a measuring cup. Add the vinegar and enough cold water to make one cup of liquid.
- In a large bowl combine the flour, baking powder, salt, and brown sugar. Cut the lard up into small cubes, and add to the dry ingredients. Blend with two knives, or a pastry blender, until the mixture is crumbly. Add the liquid ingredients, mixing with a knife. Do not use your hands as it tends to soften the lard too much. Add additional water, if required, to make a soft ball of dough. If the weather is warm, refrigerate your dough for 1/2 hour to chill it before rolling. Warm dough doesn't roll as well, and requires too much flour, which makes it less flaky.
Nutrition Facts
Per Serving: 131 calories; 9.7 g fat; 9.4 g carbohydrates; 1.3 g protein; 13 mg cholesterol; 60 mg sodium. Full nutrition
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Reviews
Read all reviews 3339 Ratings
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Most helpful positive review
12/20/2004
I have always made pies. They're my specialty you might say! Up until this past thanksgiving, I always used the pastry recipe that has been in our family cookbook for generations. However, la...
Most helpful critical review
3/8/2005
I followed the recipe to a "T" and it turned out very runny. I have made dozens of pastrys in my time and this is by far the worst recipe i have come across.
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12/20/2004
I have always made pies. They're my specialty you might say! Up until this past thanksgiving, I always used the pastry recipe that has been in our family cookbook for generations. However, la...
7/16/2001
This is the best pastry crust I've ever tried, and I've tried MANY (the next closest would be the cream cheese pastry from "New Joy of Cooking"). It handles beautifully and is indeed flaky -I b...
1/13/2006
I have made many pie crusts over the years and this is by far the best tasting and the easiest to work with. I made it in the food processor and took just minutes to make. I used enough to mak...
11/22/2003
It was very easy to make. The first time I made it, I followed the directions exactly and I agree that not all the liquid was needed. Otherwise, it was an excellent recipe thanks so much for s...
7/22/2005
I have been using this crust for over a year since finding it on this site. Everyone who has tasted it has said what a wonderfully tasty and flaky crust it is. I do not always need to use the ...
10/31/2011
For those who feel that there is too much liquid just beat your egg and add water to bring it up to the one cup mark. This is perfect every time.
6/3/2011
I originally submitted this over 8-9 years ago. Over the years I have made some changes. I now leave my lard in the fridge and cut it into small cubes. I also now use my standing mixer to mak...
11/13/2004
The best pie crust I've ever tried!! Everyone raved about it. I have so far made 2 quiches with this crust and everyone wanted the recipe.
1/12/2002
Thank you so much for this pastry recipe. This is the first one that has actually turn out for me! Its easy to make and very flaky. I don't require all the liquid I use about 6 or 7 ozs. When I...