*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 last year I moved 2000 miles away and left my cookbook at my mothers. When thanksgiving rolled around the night I was to make the pies I couldn't get a hold of my mom to email the recipe to me. So I found this one online which is a very similar but uses lard instead of crisco. I'll never tell Aunt Phyliss but this one is SO MUCH BETTER! WAY flakier a little easier to work with I found and still tasted great. I totally recommend this recipe to anyone looking for a pie crust recipe that will WOW everyone! Take it from an experienced pie maker!
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 baked a piece alone with a bit of sugar on top just to see and taste, and it had quite a few layers and a lovely flavor. The egg and baking soda make it puff (just a little) nicely. The only difference is that I didn't need the whole cup of liquid, as I live in the Pacific Northwest and my flour must be kind of "wet", as I needed only 7 ounces of liquid to get the right consistency. A beautiful crust indeed.
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 make a 2 crust pie and froze the rest. I took enough out to make another 2 crust pie and let it thaw at room temperature and it was just as good as the first one. Thank you so much for this recipe.
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 full liquid portion. I suggest that one adds it gradually and goes by feel. This crust freezes so well and that makes it a great time saver. Thanks Michelle for sharing.
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 make the pastry (with the flat beater) slowly adding the butter to the dry ingredients. Finally I gradually add the wet ingredients. Like many reviewers have mentioned the full cup of liquid is not always necessary. Add it gradually until a ball forms. It usually takes me 5 minutes. To all of you who've commented on it being "gooey". I would recommend you re-try the recipe adding the liquid a bit at a time while stirring. You can even use a food processor (according to a friend of mine). I hope you enjoy it. Michelle
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 make it I always bake up a brown sugar and butter packet for me while my pies are baking. Also this recipe freezes very well. Thanks again Cheyanne