Wednesday, March 16, 2011

Mom's No-Fail Pie Crust

My mom makes the best pie crust. The secret? Lard. I know, I know. Lard is evil. Not really. It's just gotten a bad rap from the shortening people.


2-1/2 C flour
-1 C lard (full cup if using shortening)
1 tsp salt
1 egg
1/4 C milk
1 Tbl vinegar

Combine flour and salt. With a pastry cutter, cut in lard/shortening.

In a small bowl, beat egg, milk, and vinegar.

Add to flour mixture all at once.

Mix with a fork. Form into a ball. Chill for at least 30 minutes.

When you are ready to roll out the crust, cover the surface lightly with flour. Be sure to put flour on your rolling pin as well. Divide your crust in half for deep-dish or thirds for standard size. Form portion into a ball and place on surface. Carefully roll from center of ball out at all angles until about 1/4 inch thick.

Carefully place in pie dish and press gently into place. Add filling.

Place dabs of butter on top of filling.

If using a double crust, roll out and place top crust on pie, crimp edges, and put several small slits in top.

You can use the remaining crust for turnovers or small pies. We went with blueberry turnovers.

Easy Pie Crust on FoodistaEasy Pie Crust

1 comment:

Related Posts Plugin for WordPress, Blogger...