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Mom’s Lard Pie Crust

April 19, 2016

Mom’s Lard Pie Crust

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 lard
3 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 Home