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Favorite Pie Crust

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This is the best pie dough ever!  You might think I’m exaggerating but it always tastes great & bakes up to flaky golden perfection.  I made pumpkin pie using this crust the first year I went to Thanksgiving dinner with my husband’s family & now I get asked to bring pie every year.

Oven Temp. cook according to filling directions

Yield: 4 pie shells


  • 5 c flour
  • 3 T brown sugar
  • 2 t salt
  • 1 t baking powder
  • 1 ld (2 c) lard (fairly cold)*
  • 1 egg
  • 2 T apple cider vinegar

1)    Whisk 1 egg in bottom of 1 cup liquid measuring cup.  Add vinegar to egg, whip together.  Add enough cold water to egg/vinegar mixture to make 1 c total liquid.  Set aside

2)    In a large bowl, add flour, brown sugar, salt, and baking powder.  Mix well.  Cut in lard with a fork or pastry cutter until pea-sized dough forms.  You can use an electric mixer but make sure not to over mix it!  You still want to stop mixing when the dough becomes pea-sized crumbles.

3)    Add liquid ingredients a little bit at a time.  Mix until dough is the same throughout.  Once mixed, divide into 4 and shape into balls.**

4)    Roll dough for pie between 8”-10”

5)    Cook according to the filling directions for the pie you are making.

*I keep my Crisco in the fridge so it stays cold enough to use properly

**If not using immediately, these freeze well.  Wrap in waxed paper first, and then put into a freezer baggie.

One thought on “Favorite Pie Crust

  1. Pingback: Apple jar pies | created by Laura Butts

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