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Harden Your Arteries Pie Crust

Rated as 4.69 out of 5 Stars

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

25 m servings 162 cals
Original recipe yields 8 servings (1 - 9 inch crust)

Directions

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  1. 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.

Nutrition Facts


Per Serving: 162 calories; 9.4 g fat; 15.9 g carbohydrates; 2.9 g protein; 31 mg cholesterol; 82 mg sodium. Full nutrition

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Reviews

Read all reviews 21
  1. 26 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 sho...

Most helpful critical review

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.

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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 sho...

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 wil...

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 nee...

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 ...

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. :)

Truly the best-ever flaky piecrust!

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.

I HAVE NEVER BEEN ABLE TO ROLL A CRUST UNTIL THIS RECIPE. CRUST IS EASY FLAKY AND TASTE GREAT.

This was SO EASY to roll out, I can't believe the difference compared to shortening. Very tasty with my chicken pot pie!