No Fail Pie Crust II

No Fail Pie Crust II

75

"This recipe is both tender and flaky, due to the addition of vinegar and lard."

Ingredients

{{adjustedServings}} servings 156 cals
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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
  2. In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.
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Reviews

75
  1. 82 Ratings

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I bake pies weekly for a group of veterans, and I was curious about this crust. I have always made pie crust with just lard, flour, salt and water, like my mom did, so I tried this one day. T...

This is the best recipe ever... it is the same one my grandma used to use and I was so glad I found it here! It rolls out beautifully and is almost impossible to goof up! The crust is extremel...

My grandma always told me practice makes perfect when it comes to most things especially pie crust, but I could not master a good pie crust, so it seemed. I doubled this recipe and made 3 pies ...