I found this recipe to be very good but it was a little crumbly and I had a hard time rolling it out.I live in a fairly dry climate so next time I'll try more water spoon by spoon.All in all it was the best pie crust I have made.Thanks for sharing.
I've always heard that a pie crust made with lard is exceptionally flakey. I had wanted to try a butter/lard combo, so when I found some "leafy" lard, I went for it. The crust was flavorful because of the butter, and flakey due to the lard; the dough was a little crumbly to work with, but I'll keep trying, and next time try adding just a touch more water to see what happens as I liked the results. Thanks, for sharing your recipe, Alan!
I tried your "pie crust recipe" back on 10/01/02.It came out EXCELLENT I now use it on a regular basis the lard gives it a taste of the country. Do you have any more EXCELLENT recipes to share..
Loved the butter/lard combination that made this both flavorful and flaky. I made this super-easy in my food processor - mixed the flour salt butter and lard with short brief pulses until I got the consistency I wanted (pea-sized as they say) then added chilled water a tablespoon at a time until the mixture just came together so I didn't measure the water exactly. For those who found their crust "crumbly " you may not be adding enough water. This was one of the easier recipes to roll out too! I had no problems getting it into the pie plate whatsoever and it crimped beautifully. Next time however I may increase the amount of fat either the butter or the lard by maybe a couple of tablespoons to add a bit more tenderness and richness to the crust. Otherwise I would call this recipe notably reliable for novice and expert alike.
What a great pie dough. The only thing I did differently was I cut in the butter/lard with a pastry blender. When I added the water I tossed with a fork until dough started to come together. Then I work it with my hands. It was so easy to work with. Just great!!
i have tryed great-great grandmom's and great grandmom's and down the line to myself and many on the inter net but this recipe is so easy and flaky that i will make this my hand down receipe to my kids and grand children thank you again alan
I love this recipe. It's easy and pretty close to perfect.
This is the only recipe I use for pie crust or pastries. It is a no fail crust!
Tastes good but VERY difficult to work with. It took me an hour to roll out 3 crusts. It was crumbly and stuck like crazy to my rolling pin. Then it split and fell apart when I transferred it into the pie plates. I make pie regularly but thought I'd like to try something new. I'll go back to my old standby Betty Crocker recipe.
