Autumn is here and Thanksgiving is just around the corner. And will be followed shortly by Christmas! Time to be planning some yummy treats for the holidays! Pies are always a favorite so today I want to share the best pie crust ever with you. This recipe was my Grandma’s and I’ve never tasted a better crust. I also find it easy to work with, especially when using pastry flour.
Mix together 3 cups flour – preferably pastry flour but all-purpose or wheat flour works too, and 1 1/2 tsp salt.
Add 1 cup lard, and mix till crumbly – as shown above.
Break egg into bowl and beat with a fork.
Crust will be a bit sticky, less so with pastry flour. Mix till smooth.
Yes, I use my mixer. My Grandma used her mixer. My Mom used her mixer.
Fold pie dough in half and lift into pie plate.
This pie crust recipe makes 3 crusts. If I am only using one crust, I put the extra 2 in pie pans and freeze them to use later.
When I made my Cherry/Blueberry Pie last winter I had pie crusts in the freezer and it made the desert so much faster to put together.
Another dry wax sheet and the lid and it’s ready for the freezer! So nice to have pie crusts ready to pull out when you want to make a special dessert. Or a quiche – I use this for my quiches too.
Coming up soon will be my zucchini pie recipe. A bit late for the fresh zucchini season but you can still buy them at the grocery or maybe you froze some of the produce from your garden this year 🙂
- 3 cups flour
- 1 1/2 tsp. salt
- 1 cup lard
- 1 egg
- 1 tsp vinegar
- 5 TBS cold water
- Mix together flour and salt. Add lard and mix till crumbly.
- Beat egg with a fork and add vinegar and water, mix well.
- Add liquid mix to the crumb mix. Mix till smooth.
- Form into a ball and let stand for 10 minutes.
- Divide into 3 equal parts.
- Using a rolling pin, roll each into an evenly thin piece of dough.
I prefer to use pastry flour as it makes the dough much easier to work with. All-purpose flour works as well as whole wheat flour if you do not have pastry flour.