For best results, ensure the lard is very cold before using. You can even chill your flour and bowl for 30 minutes before starting. If the dough seems too dry, add a teaspoon of ice water at a time until it comes together. If it's too wet, add a tablespoon of flour. Don't overwork the dough! Overmixing develops the gluten in the flour, resulting in a tough crust. Mix just until it comes together. When rolling out the dough, work quickly and lightly to prevent it from warming up and becoming sticky.
Easy No-Fail Pie Crust
-
PREP TIME20 mins
-
COOK TIME0 mins
-
TOTAL TIME20 mins
-
SERVING32 People
-
VIEWS410
Achieve pie perfection with this incredibly easy crust recipe! Lard and a touch of vinegar create a tender, flaky masterpiece. This recipe yields enough dough for four glorious crusts.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate12 g
-
Cholesterol16 mg
-
Fiber0 g
-
Protein2 g
-
Saturated Fat4 g
-
Sodium163 mg
-
Sugar0 g
-
Fat11 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a large bowl, whisk together the flour, salt, and baking powder. (2 minutes)
02 Step
Recipe View Using a pastry blender or your fingertips, cut in the chilled lard until the mixture resembles coarse crumbs. (8-10 minutes)
03 Step
Recipe View In a separate small bowl, whisk together the ice water, beaten egg, and vinegar. (1 minute)
04 Step
Recipe View Gradually add the wet ingredients to the dry ingredients, mixing lightly with a fork until the dough just comes together. Be careful not to overmix. (3-5 minutes)
05 Step
Recipe View Divide the dough into four equal portions. Gently shape each portion into a ball, then flatten into a disk. (3 minutes)
06 Step
Recipe View If using immediately, roll out each disk on a lightly floured surface to your desired thickness and shape to fit your pie pan. Crimp or flute the edges as desired and bake according to your pie recipe. (5-7 minutes per crust)
07 Step
Recipe View For later use, wrap each disk tightly in plastic wrap. Refrigerate for up to 3 days or freeze in a freezer bag for up to 3 months. Thaw completely in the refrigerator before rolling out.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Elmore Anderson
Sep 23, 2024The instructions were clear and easy to follow, even for a beginner like me.
Ernest Brown
Apr 19, 2024I was hesitant to use lard, but it made such a difference! The crust was so tender.
Savion Fahey
Sep 20, 2023Freezing the dough worked great! I had homemade pie crust ready to go whenever I wanted.
Hipolito Cruickshank
Aug 21, 2023This is the easiest pie crust I've ever made! It came out perfectly flaky.
Ana Keebler
Jun 29, 2023My family raved about my pie, thanks to this amazing crust recipe!