Recipe by SandraJ
"The way a pie crust should be made."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ice water, or as needed
I've been using this pie crust recipe for decades. I no longer experiment with other recipes because nothing compares to this recipe my grandma always used. If I'm making four or more pies at a time, I use my food processor. My lard is always kept in the fridge, and before I begin, I place a glass of water in the freezer. (Cold ingredients ensure a more workable dough.) I briefly pulse the flour, lard, and salt to form pea-sized balls. I add between 4 and 6 T. of ice water, depending on humidity, until a ball forms. (A slightly sticky dough is easier to work with than one that's too dry.) Work quickly! Do not overwork the dough or allow the ingredients to warm to room temp! I bake the bottom crust for a few minutes before adding the filling. I've been told on many occasions, "This is the best pie I've ever had in my life!"
****I often skip refrigerating the dough if I'm making one or two pies and have no problems.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Lard Two-Crust Pie Pastry
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 157
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This from-scratch pie crust is easy and foolproof.
This recipe is more than 100 years old--tried, true, and oh so tasty.
This flaky pie crust works well with sweet as well as savory fillings.