Recipe by Michelle LaVerdiere
"This pie crust has been passed on for 3 generations. If you're looking for great tasting pastry, this is the recipe for you. While the debate between shortening and lard continues, I recommend using lard as it makes a flakier dough. Since this recipe makes so much I often roll out some extra pie shells or freeze it in small amounts, and defrost it when I need it. Great when you're in a rush! If necessary, use up to a 1/2 cup more water."
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4 1/2 cups
distilled white vinegar
I have always made pies. They're my specialty you might say!
Up until this past thanksgiving, I always used the pastry recipe that has been in our family cookbook for generations.
However, last year I moved 2000 miles away, and left my cookbook at my mothers.
When thanksgiving rolled around, the night I was to make the pies I couldn't get a hold of my mom to email the recipe to me. So, I found this one online which is a very similar, but uses lard instead of crisco.
I'll never tell Aunt Phyliss, but this one is SO MUCH BETTER! WAY flakier, a little easier to work with I found, and still tasted great. I totally recommend this recipe to anyone looking for a pie crust recipe that will WOW everyone! Take it from an experienced pie maker!
I followed the recipe to a "T" and it turned out very runny. I have made dozens of pastrys in my time and this is by far the worst recipe i have come across.
This is the best pastry crust I've ever tried, and I've tried MANY (the next closest would be the cream cheese pastry from "New Joy of Cooking"). It handles beautifully and is indeed flaky -I baked a piece alone with a bit of sugar on top just to see and taste, and it had quite a few layers and a lovely flavor. The egg and baking soda make it puff (just a little) nicely. The only difference is that I didn't need the whole cup of liquid, as I live in the Pacific Northwest and my flour must be kind of "wet", as I needed only 7 ounces of liquid to get the right consistency.
A beautiful crust indeed.
I have made many pie crusts over the years and this is by far the best tasting and the easiest to work with. I made it in the food processor and took just minutes to make. I used enough to make a 2 crust pie and froze the rest. I took enough out to make another 2 crust pie and let it thaw at room temperature and it was just as good as the first one. Thank you so much for this recipe.
It was very easy to make. The first time I made it, I followed the directions exactly and I agree that not all the liquid was needed. Otherwise, it was an excellent recipe thanks so much for sharing!!!
I have been using this crust for over a year since finding it on this site. Everyone who has tasted it has said what a wonderfully tasty and flaky crust it is. I do not always need to use the full liquid portion. I suggest that one adds it gradually and goes by feel. This crust freezes so well and that makes it a great time saver. Thanks Michelle for sharing.
For those who feel that there is too much liquid just beat your egg and add water to bring it up to the one cup mark. This is perfect every time.
I originally submitted this over 8-9 years ago. Over the years I have made some changes. I now leave my lard in the fridge and cut it into small cubes. I also now use my standing mixer to make the pastry (with the flat beater) slowly adding the butter to the dry ingredients. Finally I gradually add the wet ingredients. Like many reviewers have mentioned the full cup of liquid is not always necessary. Add it gradually until a ball forms. It usually takes me 5 minutes. To all of you who've commented on it being "gooey". I would recommend you re-try the recipe, adding the liquid a bit at a time while stirring. You can even use a food processor (according to a friend of mine). I hope you enjoy it. Michelle
* Percent Daily Values are based on a 2,000 calorie diet.
Flaky and Tasty Pastry
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 131
** Calories from Fat: 87
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