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No Fail Pie Crust II

No Fail Pie Crust II

Molly

Molly

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

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Ingredients {{adjustedServings}} servings

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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:
  • 17 mg
  • 6%
  • 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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BARB MAXWELL
328

BARB MAXWELL

5/19/2004

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. The crust was a dream to roll out, but I was skeptical as to how much shrinkage there would be because the crust was so light and delicate. Well, I decided to bake two pie shells to see what happens. What happened was that I was pleasantly surprised. Wonderful tender, flaky crust and not much shrinkage at all. My guys said I outdid myself that week, so I guess this will become my crust of choice. Sorry mom! Hint: Shortening and butter are good for crusts, but lard can't be beat. And a little trick for those having tear problems. When you get the dough rolled to the desired thickness, lay your rolling pin on the edge of the dough farthest from you. Using a tender touch, roll the dough up over your rolling pin, then using your hands, not the handles, GENTLY roll the pin towards you rolling the dough over the pin. Put your pie pan directly behind the dough covered pin, and using both hands lift the pin and dough onto your pan, then roll away from you. Your dough will go into your pan beautifully, and your top crust will set perfectly.

NAN C
90

NAN C

3/4/2008

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 extremely tender & flaky... many have raved over this!

RLACKEY
65

RLACKEY

11/13/2002

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 over 4th of July and everyone raved about the pies and especially the crust! Tender and very flaky, they melt in your mouth. Thank you! I had plenty of dough left over to cut into strips and some I salted the others I put cinnamon and sugar on and baked to perfection! Thanks again.

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