Rating: 4.5 stars
40 Ratings
  • 5 star values: 32
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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.

Recipe Summary

Servings:
48
Yield:
5 - 6 crusts
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat the egg in a measuring cup. Add the vinegar and enough cold water to make one cup of liquid.n

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  • 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.n

Nutrition Facts

131 calories; protein 1.3g; carbohydrates 9.4g; fat 9.7g; cholesterol 12.9mg; sodium 60.4mg. Full Nutrition
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