Flaky and Tasty Pastry

Flaky and Tasty Pastry

Michelle LaVerdiere 0

"This pie crust has been passed on for 3 generations. If you're looking for great tasting pastry, this is the recipe for you. While the debate between shortening and lard continues, I recommend using lard as it makes a flakier dough. Since this recipe makes so much I often roll out some extra pie shells or freeze it in small amounts, and defrost it when I need it. Great when you're in a rush! If necessary, use up to a 1/2 cup more water."

Ingredients {{adjustedServings}} servings 131 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Beat the egg in a measuring cup. Add the vinegar and enough cold water to make one cup of liquid.
  2. In a large bowl combine the flour, baking powder, salt, and brown sugar. Cut the lard up into small cubes, and add to the dry ingredients. Blend with two knives, or a pastry blender, until the mixture is crumbly. Add the liquid ingredients, mixing with a knife. Do not use your hands as it tends to soften the lard too much. Add additional water, if required, to make a soft ball of dough. If the weather is warm, refrigerate your dough for 1/2 hour to chill it before rolling. Warm dough doesn't roll as well, and requires too much flour, which makes it less flaky.
Tips & Tricks
How to Cut-in Butter

Cut butter into flour to create flaky layers in pie crust and biscuits.

Easy Pie Crust

This crust is so easy, you don’t even need a mixing bowl!

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Reviews 33

  1. 39 Ratings


I have always made pies. They're my specialty you might say! Up until this past thanksgiving, I always used the pastry recipe that has been in our family cookbook for generations. However, last year I moved 2000 miles away, and left my cookbook at my mothers. When thanksgiving rolled around, the night I was to make the pies I couldn't get a hold of my mom to email the recipe to me. So, I found this one online which is a very similar, but uses lard instead of crisco. I'll never tell Aunt Phyliss, but this one is SO MUCH BETTER! WAY flakier, a little easier to work with I found, and still tasted great. I totally recommend this recipe to anyone looking for a pie crust recipe that will WOW everyone! Take it from an experienced pie maker!


This is the best pastry crust I've ever tried, and I've tried MANY (the next closest would be the cream cheese pastry from "New Joy of Cooking"). It handles beautifully and is indeed flaky -I baked a piece alone with a bit of sugar on top just to see and taste, and it had quite a few layers and a lovely flavor. The egg and baking soda make it puff (just a little) nicely. The only difference is that I didn't need the whole cup of liquid, as I live in the Pacific Northwest and my flour must be kind of "wet", as I needed only 7 ounces of liquid to get the right consistency. A beautiful crust indeed.


I have made many pie crusts over the years and this is by far the best tasting and the easiest to work with. I made it in the food processor and took just minutes to make. I used enough to make a 2 crust pie and froze the rest. I took enough out to make another 2 crust pie and let it thaw at room temperature and it was just as good as the first one. Thank you so much for this recipe.