Perfect Pie Crust

For all I know, this could be straight out of a 1954 Betty Crocker cookbook. But folks, it was handed down to me all the way from my great grandma and it is delicious. It never fails to be perfect. People who don’t like crust only exist because they haven’t tried this one. Pie season is coming up and you need to be ready!

This makes three 9″ pie crusts. Freeze what you don’t need and when you’re ready for your next pie just pull it out, let it thaw in the fridge and bam, you’re set to go.

  • 3 cups Flour
  • 1 tsp Salt
  • 1 cup Lard
  • 1 Egg
  • 1 Tbs White Vinegar
  • 2/3 cup Cold Water

Blend flour and salt. Add lard and cut into flour mixture with a pastry cutter until crumbles are pea size. Beat egg in a cup, add vinegar to it and mix together then add cold water. Pour into flour and combine with a fork until it pulls away from the edges. Divide into three even sections. Turn out what you need onto a floured surface and roll it out. Freeze what you don’t need.

If your filling is already cooked, poke holes in your crust with a fork and pre-bake your pie crust in the oven at 375 degrees for 25-30 minutes. Then add your filling. (You poke holes so the crust doesn’t have big bubbles during baking.)

If your filling needs to be cooked in the oven, just pour it into a raw pie crust (no holes) and bake for 45 minutes at 375 degrees.

Note: If you want your crust to turn out just right, you cannot substitute the lard. It’s a completely natural product and makes things deliciously flaky like pie crusts and biscuits. Shortening won’t do your recipe justice (besides it’s made only from chemicals in a lab) and butter doesn’t have the same abilities.

Advertisements