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

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

161.8 calories; protein 2.9g 6% DV; carbohydrates 15.9g 5% DV; fat 9.4g 14% DV; cholesterol 31.4mg 11% DV; sodium 81.8mg 3% DV. Full Nutrition

Reviews (21)

Read More Reviews

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
(36)

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
(36)
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
(30)
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
10/18/2003
Truly the best-ever flaky piecrust! Read More
(8)
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
(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
(7)
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
(5)
Rating: 4 stars
05/14/2012
This is not bad but there are a couple of mechanical issues with this recipe as written. I had to add more lard there just wasn't enough for all the flour. I used 1/2 cup lard which is still less than the general pie-making guideline and half fat to flour ratio. I even added more than 1 tsp vinegar and needed more than 1 tbsp water. Also I think the egg would be easier to mix in if it were pre-beaten. The recipe sounded like it wanted the egg as in added into the flour mixture and by doing this it wasn't as easy to bring together and the yolk was hard to distribute it evenly. I do agree with other reviewers that this was super easy to roll out and I have no complaints about the taste. I think though I'll stick with my favourite recipe for next time - Grandma's Secret Pie Crust on this website. Similar to this one but comes together more easily. Thanks anyway Read More
(4)
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)