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READY IN 25 mins

Harden Your Arteries Pie Crust

Read Reviews (13)

"My mother-in-law gave me this recipe. She always used lard and I found it easier to work with than vegetable shortening." — COOKCOOK57

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Original recipe makes 1 - 9 inch crust Change Servings

1 1/3 cups all-purpose flour
1/3 cup lard
1/4 teaspoon salt

1 egg
1 teaspoon vinegar

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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.

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PREP 15 mins
COOK 10 mins
READY IN 25 mins

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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 shortening. 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. :)

—Baking Nana

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Most Helpful Critical Review

May 22, 2007

I tried this recipe with the fresh rhubarb pie recipe on this site and I didn't think it tasted very good. I don't think that I liked using the lard. Will go back to my old pie crust recipe.

—mbbdirks

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18 Ratings

Oct 14, 2009

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 harden your arteries. Not that lard is "good" for you - but lard and butter are better than that other stuff.

—Big "M"

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Sep 08, 2009

Super freakin' easy for someone who's admittedly crust stupid. I did chill this dough overnight so it would be ready for what I needed today. I used this as the bottom crust for the Dutch Apple Pie with Oatmeal Streusel. Came out great! I'll use this again.

—Sarah Jo

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Mar 29, 2010

This recipe has great potential but I had to dock it a star because it should have called for water in the ingredients in the first place and not just "add it if you need it." It definitely needed it, a good tablespoon, and because I added only a teaspoon or so at a time I ended up working the dough a little more than I should have. But it is definitely worth making again as the egg contributes richness and flavor and the vinegar is known to contribute flakiness.

—naples34102

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Mar 02, 2006

This is tender, tasty, and very easy to make. It even comes out well when you accidentally add a tablespoon of vinegar instead of a teaspoon like I did. :)

—DRAKKONIA

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Oct 18, 2003

Truly the best-ever flaky piecrust!

—SUEYIRVAN

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Oct 17, 2008

My grandmother back in Iowa summers used to make this crust for all her pies and they were the very best pies ever.The lard adds a wonderful oldtime taste.

—Connie Turner

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Nutrition

Calories
162 kcal
8%

Carbohydrates
15.9 g
5%

Cholesterol
35 mg
12%

Fat
9.4 g
14%

Fiber
0.6 g
2%

Protein
2.9 g
6%

Sodium
82 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Harden Your Arteries Pie Crust

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 162
Calories from Fat: 84

% Daily Value *
Total Fat 9.4g 14 %
Saturated Fat 3.6g 18 %
Cholesterol 35mg 12 %
Sodium 82mg 3 %
** Potassium 31mg < 1 %
Total Carbohydrates 15.9g 5 %
Dietary Fiber 0.6g 2 %
Protein 2.9g 6 %
Sugars 0.1g
Vitamin A < 1 %
Vitamin C 0 %
Calcium < 1 %
Iron 11 %
** Thiamin 17 %
** Niacin 14 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.