Flaky and Tasty Pastry

Flaky and Tasty Pastry


"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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servings 131 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

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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  1. Beat the egg in a measuring cup. Add the vinegar and enough cold water to make one cup of liquid.
  2. In a large bowl combine the flour, baking powder, salt, and brown sugar. Cut the lard up into small cubes, and add to the dry ingredients. Blend with two knives, or a pastry blender, until the mixture is crumbly. Add the liquid ingredients, mixing with a knife. Do not use your hands as it tends to soften the lard too much. Add additional water, if required, to make a soft ball of dough. If the weather is warm, refrigerate your dough for 1/2 hour to chill it before rolling. Warm dough doesn't roll as well, and requires too much flour, which makes it less flaky.


  1. 39 Ratings

Most helpful positive review

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, la...

Most helpful critical review

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.

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, la...

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 b...

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 mak...

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 s...

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 ...

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 mak...

The best pie crust I've ever tried!! Everyone raved about it. I have so far made 2 quiches with this crust and everyone wanted the recipe.

Thank you so much for this pastry recipe. This is the first one that has actually turn out for me! Its easy to make and very flaky. I don't require all the liquid I use about 6 or 7 ozs. When I...