This recipe is both tender and flaky, due to the addition of vinegar and lard.

Molly

Recipe Summary

Servings:
32
Yield:
4 single crusts
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.

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  • In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.

Nutrition Facts

156 calories; protein 1.8g 4% DV; carbohydrates 12g 4% DV; fat 11g 17% DV; cholesterol 16mg 5% DV; sodium 163.1mg 7% DV. Full Nutrition
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Reviews (114)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/19/2004
I bake pies weekly for a group of veterans, and I was curious about this crust. I have always made pie crust with just lard, flour, salt and water, like my mom did, so I tried this one day. The crust was a dream to roll out, but I was skeptical as to how much shrinkage there would be because the crust was so light and delicate. Well, I decided to bake two pie shells to see what happens. What happened was that I was pleasantly surprised. Wonderful tender, flaky crust and not much shrinkage at all. My guys said I outdid myself that week, so I guess this will become my crust of choice. Sorry mom! Hint: Shortening and butter are good for crusts, but lard can't be beat. And a little trick for those having tear problems. When you get the dough rolled to the desired thickness, lay your rolling pin on the edge of the dough farthest from you. Using a tender touch, roll the dough up over your rolling pin, then using your hands, not the handles, GENTLY roll the pin towards you rolling the dough over the pin. Put your pie pan directly behind the dough covered pin, and using both hands lift the pin and dough onto your pan, then roll away from you. Your dough will go into your pan beautifully, and your top crust will set perfectly. Read More
(388)

Most helpful critical review

Rating: 1 stars
05/29/2007
I'm not sure why mine was so different. I've never had a problem with a crust but I haven't found a recipe I love either. This one though was by far the worst for me. It was entirely too mushy. I ended up adding another 1/2 cup to a full cup afterward just to make it hold. Also quite a bit of shrinkage and there was something very unpleasant for me about the scent of the lard which remained slightly even after baking. Not a winner for me. Read More
(24)
132 Ratings
  • 5 star values: 111
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
05/19/2004
I bake pies weekly for a group of veterans, and I was curious about this crust. I have always made pie crust with just lard, flour, salt and water, like my mom did, so I tried this one day. The crust was a dream to roll out, but I was skeptical as to how much shrinkage there would be because the crust was so light and delicate. Well, I decided to bake two pie shells to see what happens. What happened was that I was pleasantly surprised. Wonderful tender, flaky crust and not much shrinkage at all. My guys said I outdid myself that week, so I guess this will become my crust of choice. Sorry mom! Hint: Shortening and butter are good for crusts, but lard can't be beat. And a little trick for those having tear problems. When you get the dough rolled to the desired thickness, lay your rolling pin on the edge of the dough farthest from you. Using a tender touch, roll the dough up over your rolling pin, then using your hands, not the handles, GENTLY roll the pin towards you rolling the dough over the pin. Put your pie pan directly behind the dough covered pin, and using both hands lift the pin and dough onto your pan, then roll away from you. Your dough will go into your pan beautifully, and your top crust will set perfectly. Read More
(388)
Rating: 5 stars
03/04/2008
This is the best recipe ever... it is the same one my grandma used to use and I was so glad I found it here! It rolls out beautifully and is almost impossible to goof up! The crust is extremely tender & flaky... many have raved over this! Read More
(101)
Rating: 5 stars
11/13/2002
My grandma always told me practice makes perfect when it comes to most things especially pie crust, but I could not master a good pie crust, so it seemed. I doubled this recipe and made 3 pies over 4th of July and everyone raved about the pies and especially the crust! Tender and very flaky, they melt in your mouth. Thank you! I had plenty of dough left over to cut into strips and some I salted the others I put cinnamon and sugar on and baked to perfection! Thanks again. Read More
(78)
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Rating: 5 stars
01/17/2004
This was my first attempt at a home made crust. Thank you Molly. I used Crisco's butter flavored shortening for the lard. kim Read More
(49)
Rating: 5 stars
05/08/2004
Do NOT substitute anything in this recipe it's perfect as is! This is the crust my Mom was famous for...I knew it the second I tasted it. I haven't made a pie in years and for me it is difficult to work with pie crusts anyway especially one so flaky. If you are having problems with it tearing like I was roll it out on a piece of wax paper...it helps with handling. This is the flakiest melt in your mouth pie crust ever...even if my meringue didn't turn out at least my crust did!!! Read More
(31)
Rating: 5 stars
08/29/2002
I doubled this recipe and made several pies for a meeting I had. This was my FIRST TIME making pie crusts and it turned out wonderfully. No fail even for me! Read More
(31)
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Rating: 5 stars
06/10/2009
The KING of crusts the good old fashioned way. I divided and used one crust right away. The rest I rolled out between wax paper then rolled up in the wax paper and wrapped in plastic. Those I slid into cut to size cardboard rolls from wrapping paper which then were wrapped in foil and tossed in the freezer. I don't much like making crusts so making a bunch at once is the way to go. Read More
(26)
Rating: 5 stars
04/29/2008
My Sister-in-law gave me this recipe about a year ago.It always turns out. I make it often for Chicken Pot Pie my family fights over the corner pieces so they can have the crust. Read More
(25)
Rating: 1 stars
05/29/2007
I'm not sure why mine was so different. I've never had a problem with a crust but I haven't found a recipe I love either. This one though was by far the worst for me. It was entirely too mushy. I ended up adding another 1/2 cup to a full cup afterward just to make it hold. Also quite a bit of shrinkage and there was something very unpleasant for me about the scent of the lard which remained slightly even after baking. Not a winner for me. Read More
(24)
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