*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.
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!
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
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.
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