"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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1 1/3 cups
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. :)
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.
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.
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.
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.
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. :)
Truly the best-ever flaky piecrust!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Harden Your Arteries Pie Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 84
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