More Recipes Like Harden Your Arteries Pie Crust - All Recipes
 
Photo of: No Fail Pie Crust II

No Fail Pie Crust II

Submitted by: Molly 
Lard, baking powder, and vinegar combine with flour, water, and an egg to create the perfect dough for a tender, flaky pie crust. This easy recipe makes four roll-out-like-a-dream crusts. 
Photo of: Favorite Pie Crust

Favorite Pie Crust

Submitted by: phaylock 
This recipe will show you why old-fashioned cooks choose lard for their pastry. The pastry turns out super flaky and manageable to roll out. Along with the lard, there 's brown sugar, egg yolk, vinegar and baking powder. The resulting dough bakes up into a rich crust that will handle any filling beautifully. 
Photo of: Oil Pie Crust

Oil Pie Crust

Submitted by: Donna 
Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough. 
Photo of: Perfect Pie Crust I

Perfect Pie Crust I

Submitted by: Sydney Lobaugh 
The dry ingredients are mixed together and cut into the shortening. The wet ingredients are mixed together and incorporated into the flour-shortening crumble. The pastry rolls out easily, bakes up perfectly, and makes three pastry shells. 
Photo of: Pie Crust Mix

Pie Crust Mix

Submitted by: Marge P 
Makes 6 crusts, and can be stored for several weeks. 
Photo of: Miracle Baking Powder Pie Crust

Miracle Baking Powder Pie Crust

Submitted by: Rocky 
My favorite crust for fruit pies. Always tender and flaky! 
Photo of: No Fail Pie Crust I

No Fail Pie Crust I

Submitted by: Lenn 
Cut shortening into flour, stir in egg, water, and vinegar, and form into a ball. Wrap, chill -and when you 're ready -roll out into three perfect pie crusts. 
Photo of: Hot Water Pie Crust II

Hot Water Pie Crust II

Submitted by: Ruth 
This recipe yields a tender, flaky pie crust every time. Flour, shortening, hot water, cornstarch, vinegar, and milk will help you do the trick. The dry ingredients are stirred into the liquid ingredients and the dough is rolled between sheets of waxed paper. This recipe yields two double crusts. 
Photo of: Never Fail Pie Crust I

Never Fail Pie Crust I

Submitted by: Susan 
First, flour, salt and shortening are blended together. Then water, vinegar and egg is worked in. The manageable dough is then rolled out between sheets of waxed paper.  
Photo of: Pie Crust II

Pie Crust II

Submitted by: Michelle Quigley 
Lard and 7-up distinguish this eccentric pie crust recipe. But it all comes together perfectly: The dough rolls out easily and bakes up tender and flaky. This recipe yields four pie crusts. 
 
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