Picture of pie crust

pie is good. one of the few statements in our world that nobody denies. but what really makes or breaks a pie is the crust. forgive me if im wrong (highly doubt that i am though!) but this is one of the best recipes you'll ever find for a pie crust. For a golden, flaky, and tender crust,  here's a great recipe


Remove these adsRemove these ads by Signing Up

Step 1: The recipe

Picture of the recipe
1 lb Lard (we love the brand tender flake. but alas, we are only able to get that in canada. so if you ever go up there be sure to get some! its the best pie lard ever!)
4 1/2 Cup Flour
1 1/2 tsp Salt
2 tsp Baking Powder
Large Egg
2 Tbs Vinegar
Ice Cold Water

Step 2: The dry ingredients

Picture of the dry ingredients
Sift flour, salt and baking soda together.  Cut lard in until the consistency is that of small pebbles. DON'T OVER CUT THE INGREDIENTS TOGETHER!! this will make your crust hard and dough like.

Step 3: The not-so-dry ingredients

Picture of The not-so-dry ingredients
proceed to combine 1 large egg, beaten, with 2 Tbsp. vinegar in a large bowl.  Add enough ice cold water to make a generous cup of liquid. 

Step 4: Putting it all together

Picture of putting it all together
Using a fork, gradually add this liquid to the lard mixture stirring gently and even working it by hand once it starts to cling together.  Do not over mix and mix gently. you're done with the crust at this point but need some way to store it so keep going.

Step 5: Storage

Picture of storage
Form the pastry into four equal size balls and wrap in plastic wrap.  Store these in the fridge until your filling is ready to be consumed.

This dough can be frozen and thawed out in fridge or at room temperature.
I have used the recipe on the side of the tub of tenderflake and the results are never what I want. Hopefully this one works better, I'll use it next time I try pastry.

Also, in your Step 2 it reads baking soda when I'm pretty sure you meant baking powder.
fishhead4554 years ago
I understand completely that we simple folks down here in the States do not see or comprehend everything you people up there in Canukistan say...but would you consider telling us, once again, the amount of lard we should use.

I want to make a freekin' pie, NOW...so hurry.

1 lb = 2 cups = one package of butter here in the states

Hope that helps!
the "wow shammy" (author)  fishhead4554 years ago
1 pound is the amount you need. : )