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My review
Never, Never Fail Pie Pastry
Elaine
"There is no fear of over-kneading this pastry."
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Ingredients
servings 355 calsOriginal recipe yields 8 servings (1 double crust)
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Directions
{{model.addEditText}} Print- In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
- In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.
Nutrition Facts
Per Serving: 355 calories; 26.5 g fat; 24.7 g carbohydrates; 3.6 g protein; 50 mg cholesterol; 135 mg sodium. Full nutrition
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Reviews
Read all reviews 8093 Ratings
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Most helpful positive review
11/23/2006
For the first time in years, here is a pastry recipe I really like. The pastry needs to be worked with at room temp--if you refrigerate it for later, leave it out on the counter for a while to b...
Most helpful critical review
10/18/2010
We did not like this recipe at all. After many years of using the same never fail pie pastry recipe I decided to compare mine to another "never fail pastry". It didn't occur to me until after th...
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11/23/2006
For the first time in years, here is a pastry recipe I really like. The pastry needs to be worked with at room temp--if you refrigerate it for later, leave it out on the counter for a while to b...
10/8/2005
Excellent recipe! The only change I made was that I substituted butter for the lard. It was so easy to roll out and it baked very nicely.
9/30/2007
This pastry really lived up to its name today. I made it exactly by the recipe. It was a bit sticky, but, after it was chilled, I decided to roll it out between waxed paper. Great idea, or so...
5/28/2004
This was my first attempt at baking. In fact just about anything I make is a first. I'm retired and just begining to learn the ropes. My wife still works so I try to fix her dinner when she g...
11/28/2004
YES! This is the best ever pie crust! I have tried crusts, w/ butter, shortening,and oil. Lard is the key! This was so easy and it turned out awesome. I made it first w/ a chicken pot pie. ...
8/23/2002
I will never use another pastry recipe again. This was great tasting, use to roll and flakey. I was worried at first b/c it was soo stickey I thought of adding more flour but after cooking I w...
1/14/2008
I used butter instead of lard and it was perfect, very easy to work with. I put it in the fridge before rolling and it wasn't sticky at all. Maybe the difference is in the baking powder...
11/24/2008
My sainted grandmother would have never made a pie crust without lard. She considered shortening new-fangled. She was well known for her pies and her boiled icings. I finally know what she mea...