Reviewed: Mar. 18, 2001

I found this recipe to be very good but, it was a little crumbly and I had a hard time rolling it out.I live in a fairly dry climate so next time I'll try more water, spoon by spoon.All in all, it was the best pie crust I have made.Thanks for sharing.

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38 users found this review helpful

Reviewer:

ANNIEBGOOD

Cooking Level: Expert

Reviewed: Dec. 30, 2002

I tried your "pie crust recipe" back on 10/01/02 .It came out EXCELLENT ,I now use it on a regular basis ,the lard gives it a taste of the country. Do you have any more EXCELLENT recipes to share..

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29 users found this review helpful

Reviewer:

CARL MILITO

Reviewed: Oct. 25, 2007

I've always heard that a pie crust made with lard is exceptionally flakey. I had wanted to try a butter/lard combo, so when I found some "leafy" lard, I went for it. The crust was flavorful because of the butter, and flakey due to the lard; the dough was a little crumbly to work with, but I'll keep trying, and next time try adding just a touch more water to see what happens as I liked the results. Thanks, for sharing your recipe, Alan!

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27 users found this review helpful

Reviewer:

LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Sep. 16, 2009

Loved the butter/lard combination that made this both flavorful and flaky. I made this super-easy in my food processor - mixed the flour, salt, butter and lard with short, brief pulses until I got the consistency I wanted (pea-sized, as they say), then added chilled water, a tablespoon at a time, until the mixture just came together, so I didn't measure the water exactly. For those who found their crust "crumbly," you may not be adding enough water. This was one of the easier recipes to roll out too! I had no problems getting it into the pie plate whatsoever and it crimped beautifully. Next time, however, I may increase the amount of fat, either the butter or the lard, by maybe a couple of tablespoons to add a bit more tenderness and richness to the crust. Otherwise I would call this recipe notably reliable for novice and expert alike.

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23 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 27, 2007

What a great pie dough. The only thing I did differently was I cut in the butter/lard with a pastry blender. When I added the water, I tossed with a fork until dough started to come together. Then I work it with my hands. It was so easy to work with. Just great !!

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Reviewer:

Sari C.

Cooking Level: Intermediate

Living In: Fresno, California, USA

Reviewed: Jul. 27, 2003

i have tryed great-great grandmom's and great grandmom's and down the line to myself and many on the inter net but this recipe is so easy and flaky that i will make this my hand down receipe to my kids and grand children thank you again alan

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21 users found this review helpful