*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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. :)
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.
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.
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.
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