“This tender, extra-flaky crust has lard, brown sugar, vinegar, and egg in it.” - by phaylock
Ingredients
Adjust Servings
Original recipe yields 8 shells
Directions
- Measure flour, sugar, salt, and baking powder into large bowl. Mix thoroughly and cut in lard until dough is the size of tiny peas.
- Break egg into 8 ounce measuring cup. Beat with a fork, then pour in vinegar. Add enough cold water to reach the top (you will have a total of 1 cup liquid). Pour over flour mixture a little at a time, tossing and stirring with a fork until all liquid is absorbed.
- Shape dough into a ball, then divide into four equal portions. Wrap tightly. Can be stored in refrigerator up to 2 weeks, or freezer up to 6 months. Each portion will make 1 double crust pie.
Nutrition
Amount Per Serving (64 total)
- Calories
- 103 cal
- 5%
- Fat
- 7.3 g
- 11%
- Carbs
- 8.1 g
- 3%
Based on a 2,000 calorie diet
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Reviews (19)
Rate This Recipe
"Delicious! Just like the ones my Grandma made. My kids love it! However, 8 oz. of liquid is way too much. I only used about 4 oz. of egg/vinegar/water mixture...." See more"
Alan Lee
"I have been searching for the "Perfect Pie Crust" that tasted like my Grandma's Pie Crusts back in the 50's & 60's. I finally found it with this recipe. The Lard and Brown Sugar are the secret. This r..." See moreecipe makes crusts that are Light, Tender and Flaky. I made 3 different fruit pies for Christmas Dinner for all the family and everyone raved about my pies and especially the delicious crust. I have tried many other crust recipes and this one is definitely the best of them all. This will always be my one and only crust. "
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