Harden Your Arteries Pie Crust Recipe - Allrecipes.com
Harden Your Arteries Pie Crust Recipe
  • READY IN 25 mins

Harden Your Arteries Pie Crust

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch crust Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. 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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Reviews More Reviews

Most Helpful Positive Review
Aug 25, 2011

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. :)

 
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.

 

22 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.

 
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.

 
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.

 
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. :)

 
Oct 18, 2003

Truly the best-ever flaky piecrust!

 
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.

 

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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.

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