No Fail Pie Crust II

No Fail Pie Crust II

"This recipe is both tender and flaky, due to the addition of vinegar and lard."
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Ingredients

servings 156 cals
Serving size has been adjusted!
Original recipe yields 32 servings

Nutrition

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 163 mg
  • 7%

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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Directions

Print
  1. In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
  2. In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 85
  1. 93 Ratings

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Most helpful positive review

I bake pies weekly for a group of veterans, and I was curious about this crust. I have always made pie crust with just lard, flour, salt and water, like my mom did, so I tried this one day. T...

Most helpful critical review

I'm not sure why mine was so different. I've never had a problem with a crust, but I haven't found a recipe I love either. This one though, was by far the worst for me. It was entirely too mushy...

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Least positive
Newest

I bake pies weekly for a group of veterans, and I was curious about this crust. I have always made pie crust with just lard, flour, salt and water, like my mom did, so I tried this one day. T...

This is the best recipe ever... it is the same one my grandma used to use and I was so glad I found it here! It rolls out beautifully and is almost impossible to goof up! The crust is extremel...

My grandma always told me practice makes perfect when it comes to most things especially pie crust, but I could not master a good pie crust, so it seemed. I doubled this recipe and made 3 pies ...

This was my first attempt at a home made crust. Thank you Molly. I used Crisco's butter flavored shortening for the lard. ~kim

I doubled this recipe and made several pies for a meeting I had. This was my FIRST TIME making pie crusts and it turned out wonderfully. No fail, even for me!

Do NOT substitute anything in this recipe, it's perfect as is! This is the crust my Mom was famous for...I knew it the second I tasted it. I haven't made a pie in years, and for me it is diffi...

My Sister-in-law gave me this recipe about a year ago.It always turns out. I make it often for Chicken Pot Pie, my family fights over the corner pieces so they can have the crust.

The KING of crusts, the good old fashioned way. I divided and used one crust right away. The rest I rolled out between wax paper then rolled up in the wax paper and wrapped in plastic. Those I...

I'm not sure why mine was so different. I've never had a problem with a crust, but I haven't found a recipe I love either. This one though, was by far the worst for me. It was entirely too mushy...

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