Pie Crust II

Pie Crust II

13

"This is a simple, easy, and delicious pie crust."
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Ingredients

servings 211 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. In a large bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Stir in lemon-lime soda until mixture forms a ball. Divide dough in quarters and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.

Reviews

13
  1. 15 Ratings

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Most helpful positive review

People would never believe that pop would do the trick and that it results in the lightest and flakiest crust EVER!!! Think about it....bubbles, air, and just plain YUMMY!! I have used this reci...

Most helpful critical review

Good flavor and probabaly great with fruit pie, puddings, or custards. But too bready for my pot pie. It soaked up all the broth and made the dish quite dry.

People would never believe that pop would do the trick and that it results in the lightest and flakiest crust EVER!!! Think about it....bubbles, air, and just plain YUMMY!! I have used this reci...

I have tryed this recipe for the first time.I made tortieres with it for christmas.They turned out wonderful! It is a very flakey tender pie crust with just a hint of sweetness.This recipe is al...

This recipe is wonderfully flaky & delicious. You won't use the full can of soda - I usually use less than half, so add it slowly!

Amazing! I have never made such a sticky pie crust dough and had my doubts but it made the most flaky crubbly crust ever! My new standard now.

Good flavor and probabaly great with fruit pie, puddings, or custards. But too bready for my pot pie. It soaked up all the broth and made the dish quite dry.

tasted pretty good even with my "alternative" flours. Made some awesome pumpkin pie.

I was looking for a pie crust recipe to use for a coconut cream pie that I made for my dad for his birth day when I found this recipe. I am not a fan of pie crust I would prefere the pie without...

I loved the idea of the soda but only had a pumpkin spiced beer. I made 1/4 recipe in the food processor and used very cold butter instead of veg. lard. I threw in a 1/2 teaspoon of sugar for t...

This was the first pastry recipe I tried, and I do not need to look further. I used the pastry to make onion and cheese turnovers for the weekly wine tasting and the consensus was delicious! Thi...