Reviewed: Feb. 26, 2013

This is an old fashioned recipe that has stood the test of time. I made half the recipe so I could freeze some of the dough to have on hand. Rather than 8 oz (or 4 oz in my case) I just added 1 tbs of water at a time until the dough came together well. I refrigerated my dough, wrapped, over night then brought it to room temperature before rolling out. It handles well and makes a flakey, light crust. Thank you phaylock!

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Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Nov. 6, 2012

Will use this recipe with some notes and modifications. It cooks up nicely but doesn't "handle" well at all. I had to work more flour into it to be able to handle it at all, iti was very sticky otherwise. Excellent flavor and easy to make.

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Reviewer:

FeedMySheep

Cooking Level: Intermediate

Living In: Nashville, Indiana, USA

Reviewed: Feb. 27, 2012

Very flaky, delicious!

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Reviewer:

Cookin46

Reviewed: Oct. 9, 2011

Excellent - loved this. Followed recipe as is.

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Reviewer:

LADYLEFAY

Reviewed: Jan. 2, 2011

Awesome pie crust. I used the suggestion of only 4 ounces of liquid (I think 8 would have been too much as well) and I used butter instead of lard. Delish! This was also my very first pie crust!

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Reviewer:

Ravenmoore

Reviewed: Nov. 24, 2010

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.

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Reviewer:

Mrs. T. Davis

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Libby, Montana, USA

Reviewed: Nov. 23, 2009

I love the taste of this crust! I love the texture, too, however it is really hard for me to work with!

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Reviewer:

Valleysings

Cooking Level: Beginning

Reviewed: Oct. 29, 2009

Very good pie crust. My husband thought it tasted like the crust on a Hostess fruit pie, but he liked it too.

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Reviewer:

Mallow1

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

Reviewed: Apr. 7, 2008

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.

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Reviewer:

Joan Stroud

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Reviewed: Dec. 26, 2007

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.

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