“My mother-in-law gave me this recipe. She always used lard and I found it easier to work with than vegetable shortening.” - by COOKCOOK57
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch crust
Directions
- In a medium bowl, stir together the flour and salt. Use a pastry blender to cut in the lard, until it resembles small peas. Using a fork, lightly stir in the egg and vinegar. If the dough does not stick together enough to pull away from the sides of the bowl, stir in a little cold water, about 1 teaspoon at a time. Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes before using.
Nutrition
Amount Per Serving (8 total)
- Calories
- 162 cal
- 8%
- Fat
- 9.4 g
- 14%
- Carbs
- 15.9 g
- 5%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"All right - Health Police - back off right now! This is GREAT pie crust - tender - flakey - everything a pie crust should be. Besides - I would rather eat lard or butter than hydrogenated shortenin..." See moreg. I used this for chicken pot pie. It is a keeper! I doubled the recipe for a top and bottom crust. Note - freeze the lard in small cubes. I made this in the food processor, with short pulses - blended the flour and salt - added the lard - pulse - then added the egg and vinegar mixed together - pulse and then about 2 teaspoons of water. This will be my go to recipe for the holiday baking season. :)"
Big "M"
"This is the only pie crust - same as my mother made - my sisters make & I make. Please remember that "lard" is natural - no artifical junk like - Crisco - shortening - corn oil - thats what will hard..." See moreen your arteries. Not that lard is "good" for you - but lard and butter are better than that other stuff."
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