Recipe by phaylock
"This tender, extra-flaky crust has lard, brown sugar, vinegar, and egg in it."
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distilled white vinegar
Delicious! Just like the ones my Grandma made. My kids love it! However, 8 oz. of liquid is way too much. I only used about 4 oz. of egg/vinegar/water mixture.
Best I have ever tried.........I've tried a lot of recipes!!!!!!!!!! BRAVO!!!!!!!!
I have been searching for the "Perfect Pie Crust" that tasted like my Grandma's Pie Crusts back in the 50's & 60's. I finally found it with this recipe. The Lard and Brown Sugar are the secret. This recipe makes crusts that are Light, Tender and Flaky. I made 3 different fruit pies for Christmas Dinner for all the family and everyone raved about my pies and especially the delicious crust. I have tried many other crust recipes and this one is definitely the best of them all. This will always be my one and only crust.
Great crust! Used it for pumpkin pies and it was delicious! I cut down the recipe to 16 servings which made JUST enough for 2 pies, must use wax paper to roll it without ripping though. For the egg part (16 servings) it asks for a 1/4 of an egg. Just crack the egg, whip it to mix then use 1 tbsp.
I have tried and tried for years to make a crust like my great grandmother. I finally found IT!!! It is the most tender, flaky and tasty crust I have ever had. I roll it between wax paper, it's a bit hard to handle without but wow is it worth it!!! Thanks so much for the recipe!
I just love this pie pastry recipe..Never fails for me. The only thing that I do differently is to use 2 tsp baking powder and only 1 tsp salt. By far the best pastry around..Easier than on food channels.
makes a very flaky crust
I love the taste of this crust! I love the texture, too, however it is really hard for me to work with!
* Percent Daily Values are based on a 2,000 calorie diet.
Favorite Pie Crust
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories from Fat: 65
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