This tender, extra-flaky crust has lard, brown sugar, vinegar, and egg in it.

Recipe Summary

Servings:
64
Yield:
8 shells
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Measure flour, sugar, salt, and baking powder into large bowl. Mix thoroughly and cut in lard until dough is the size of tiny peas.

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  • Break egg into 8 ounce measuring cup. Beat with a fork, then pour in vinegar. Add enough cold water to reach the top (you will have a total of 1 cup liquid). Pour over flour mixture a little at a time, tossing and stirring with a fork until all liquid is absorbed.

  • Shape dough into a ball, then divide into four equal portions. Wrap tightly. Can be stored in refrigerator up to 2 weeks, or freezer up to 6 months. Each portion will make 1 double crust pie.

Nutrition Facts

103 calories; protein 1.1g; carbohydrates 8.1g; fat 7.3g; cholesterol 9.6mg; sodium 81.8mg. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/17/2005
Delicious! Just like the ones my Grandma made. My kids love it! However 8 oz. of liquid is way too much. I only used about 4 oz. of egg/vinegar/water mixture. Read More
(20)

Most helpful critical review

Rating: 1 stars
11/12/2003
Best I have ever tried.........I've tried a lot of recipes!!!!!!!!!! BRAVO!!!!!!!! Donna Mills San Antiono Texas Read More
(14)
29 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/16/2005
Delicious! Just like the ones my Grandma made. My kids love it! However 8 oz. of liquid is way too much. I only used about 4 oz. of egg/vinegar/water mixture. Read More
(20)
Rating: 5 stars
12/26/2007
I have been searching for the "Perfect Pie Crust" that tasted like my Grandma's Pie Crusts back in the 50's & 60's. I finally found it with this recipe. The Lard and Brown Sugar are the secret. This recipe makes crusts that are Light Tender and Flaky. I made 3 different fruit pies for Christmas Dinner for all the family and everyone raved about my pies and especially the delicious crust. I have tried many other crust recipes and this one is definitely the best of them all. This will always be my one and only crust. Read More
(14)
Rating: 1 stars
11/12/2003
Best I have ever tried.........I've tried a lot of recipes!!!!!!!!!! BRAVO!!!!!!!! Donna Mills San Antiono Texas Read More
(14)
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Rating: 5 stars
11/30/2010
Great crust! Used it for pumpkin pies and it was delicious! I cut down the recipe to 16 servings which made JUST enough for 2 pies must use wax paper to roll it without ripping though. For the egg part (16 servings) it asks for a 1/4 of an egg. Just crack the egg whip it to mix then use 1 tbsp. Read More
(7)
Rating: 5 stars
09/02/2004
I have tried and tried for years to make a crust like my great grandmother. I finally found IT!!! It is the most tender flaky and tasty crust I have ever had. I roll it between wax paper it's a bit hard to handle without but wow is it worth it!!! Thanks so much for the recipe! Read More
(6)
Rating: 5 stars
09/12/2003
makes a very flaky crust Read More
(5)
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Rating: 5 stars
04/07/2008
I just love this pie pastry recipe..Never fails for me. The only thing that I do differently is to use 2 tsp baking powder and only 1 tsp salt. By far the best pastry around..Easier than on food channels. Read More
(5)
Rating: 4 stars
12/01/2009
I love the taste of this crust! I love the texture too however it is really hard for me to work with! Read More
(3)
Rating: 5 stars
05/23/2007
I have been making this recipe for over a year now and it is the best. Thanks for the great recipe. Read More
(3)
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