Rating: 4.69 stars
26 Ratings
  • 5 star values: 22
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

My mother-in-law gave me this recipe. She always used lard and I found it easier to work with than vegetable shortening.

Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
8
Yield:
1 - 9 inch crust
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together the flour and salt. Use a pastry blender to cut in the lard, until it resembles small peas. Using a fork, lightly stir in the egg and vinegar. If the dough does not stick together enough to pull away from the sides of the bowl, stir in a little cold water, about 1 teaspoon at a time. Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes before using.

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Nutrition Facts

162 calories; protein 2.9g; carbohydrates 15.9g; fat 9.4g; cholesterol 31.4mg; sodium 81.8mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 5 stars
08/25/2011
All right - Health Police - back off right now! This is GREAT pie crust - tender - flakey - everything a pie crust should be. Besides - I would rather eat lard or butter than hydrogenated shortening. I used this for chicken pot pie. It is a keeper! I doubled the recipe for a top and bottom crust. Note - freeze the lard in small cubes. I made this in the food processor, with short pulses - blended the flour and salt - added the lard - pulse - then added the egg and vinegar mixed together - pulse and then about 2 teaspoons of water. This will be my go to recipe for the holiday baking season. :) Read More
(37)

Most helpful critical review

Rating: 3 stars
05/22/2007
I tried this recipe with the fresh rhubarb pie recipe on this site and I didn't think it tasted very good. I don't think that I liked using the lard. Will go back to my old pie crust recipe. Read More
(3)
26 Ratings
  • 5 star values: 22
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/25/2011
All right - Health Police - back off right now! This is GREAT pie crust - tender - flakey - everything a pie crust should be. Besides - I would rather eat lard or butter than hydrogenated shortening. I used this for chicken pot pie. It is a keeper! I doubled the recipe for a top and bottom crust. Note - freeze the lard in small cubes. I made this in the food processor, with short pulses - blended the flour and salt - added the lard - pulse - then added the egg and vinegar mixed together - pulse and then about 2 teaspoons of water. This will be my go to recipe for the holiday baking season. :) Read More
(37)
Rating: 5 stars
10/14/2009
This is the only pie crust - same as my mother made - my sisters make & I make. Please remember that "lard" is natural - no artifical junk like - Crisco - shortening - corn oil - thats what will harden your arteries. Not that lard is "good" for you - but lard and butter are better than that other stuff. Read More
(31)
Rating: 4 stars
03/29/2010
This recipe has great potential but I had to dock it a star because it should have called for water in the ingredients in the first place and not just "add it if you need it." It definitely needed it a good tablespoon and because I added only a teaspoon or so at a time I ended up working the dough a little more than I should have. But it is definitely worth making again as the egg contributes richness and flavor and the vinegar is known to contribute flakiness. Read More
(20)
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Rating: 5 stars
09/08/2009
Super freakin' easy for someone who's admittedly crust stupid. I did chill this dough overnight so it would be ready for what I needed today. I used this as the bottom crust for the Dutch Apple Pie with Oatmeal Streusel. Came out great! I'll use this again. Read More
(15)
Rating: 5 stars
03/02/2006
This is tender, tasty, and very easy to make. It even comes out well when you accidentally add a tablespoon of vinegar instead of a teaspoon like I did. :) Read More
(9)
Rating: 5 stars
10/18/2003
Truly the best-ever flaky piecrust! Read More
(8)
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Rating: 5 stars
10/17/2008
My grandmother back in Iowa summers used to make this crust for all her pies and they were the very best pies ever.The lard adds a wonderful oldtime taste. Read More
(8)
Rating: 5 stars
06/18/2008
I HAVE NEVER BEEN ABLE TO ROLL A CRUST UNTIL THIS RECIPE. CRUST IS EASY FLAKY AND TASTE GREAT. Read More
(6)
Rating: 5 stars
02/23/2011
This was SO EASY to roll out, I can't believe the difference compared to shortening. Very tasty with my chicken pot pie! Read More
(5)
Rating: 3 stars
05/22/2007
I tried this recipe with the fresh rhubarb pie recipe on this site and I didn't think it tasted very good. I don't think that I liked using the lard. Will go back to my old pie crust recipe. Read More
(3)