Mom's Lard Pie Crust
Directions
Mom always knew the best pie crusts are made with lard. The results of this recipe is one of the flakiest crusts I have ever had. It is so easy too!—Virginia Jung, Milwaukee, Wisconsin
1½ cups all-purpose flour Pinch salt ½ cup lard3 to 4 tablespoons cold water
In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-inch pie plate. Flute edges; fill and bake as pie recipe directs. Yield: 1-10-inch crust.
This recipe comes from Taste of HomeShare this recipe