OLD-FASHIONED PIE CRUST (MAKES 3 CRUSTS)
Before I tried this I turned up my nose at cooking with lard. However, someone I really admired told me that I should try it. She was right. This makes a wonderfully flaky crust and when someone tries my pies they always give compliments on the crust, saying there is nothing like a good homemade pie crust and that they could...
Provided by Karla Harkins
Categories Other Breads
Time 45m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 425 degrees. Mix flour and salt. Add lard using a pastry cutter until well blended. Add water all at once and using a fork, gently stir until dough comes together in a big ball. You may need to add water a little at a time if the flour doesn't form into a ball. You don't want any wet spots in the dough though. Tip: To me it feels like play-dough when it is the perfect density.
- 2. Divide into 3 balls. Form into disks and let rest for about 10 minutes. Using rolling pin roll dough out into circles until large enough to cover pie pan. Put dough in pan and trim edges. Prick all over with a fork so that the crust doesn't bubble as it bakes. Bake at 425 for 15 minutes or until edge is light golden brown. Remove from oven and cool completely before filling.
- 3. If using a filling that needs to be baked in the crust, follow the directions in that recipe once the dough has been placed into the pie pan. Do not prick the dough before adding filling if it will be going into the oven to bake with filling in it. Cover top of filling with one of the crusts if a double crust is needed.
- 4. I like this recipe because it makes enough crust to use in a 9 x 13 pan for a cobbler or chicken pot pie with a double crust.
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Osman Sow
s_osman@gmail.comThis is the best pie crust recipe ever!
Philip Wanjiku
p_w57@gmail.comI'm so glad I found this recipe.
Thomas Dude
t-dude@hotmail.co.ukThanks for sharing this recipe!
Tasnim afroz Fiha
tf@yahoo.comCan't wait to try this recipe!
Ripon Hossion
hossion_ripon34@hotmail.comI'll definitely be making this pie crust again.
Ameer Mavia Khan yousufzai
ameer-m@gmail.comThis recipe is a keeper!
Md Maro
maro_md0@gmail.comTwo thumbs up!
Rania Riaz
r_r@hotmail.comA+
Khizer Rajput
rajput_k43@gmail.com5 stars!
Usama Chaudhary
uchaudhary47@hotmail.co.ukI highly recommend this pie crust recipe. It's easy to make, always turns out delicious, and is perfect for any type of pie.
Mohammed Salah
s7@hotmail.co.ukThis pie crust recipe is perfect for any type of pie. I've used it for apple pie, cherry pie, and even chicken pot pie.
Khansarfaraz Khansarfaraz
k@yahoo.comI always let my pies cool completely before serving. This allows the filling to set and the flavors to meld together.
Zoomi Choudhary
c_zoomi51@gmail.comI like to bake my pies at a high temperature for the first 15 minutes. This helps to create a nice golden brown crust.
Humayoun Hassan
humayoun-h76@yahoo.comI always chill my pie dough before rolling it out. This helps to prevent the dough from becoming too sticky.
Sidikat Oyinloye
o-s11@aol.comI like to use a mix of butter and shortening in my pie crust. It gives the crust a great flavor and texture.
TIISETSO MHLANGA
t-m36@yahoo.comThe instructions are very clear and easy to follow. Even a beginner can make this recipe.
Biruk Mamo
bm19@aol.comI love that this recipe makes enough dough for three crusts. It's so convenient to have extra dough on hand for when I need it.
Uchenna mba
muchenna41@gmail.comI've been using this recipe for years and it never fails. My family and friends always rave about my pies.
Samir Lalita
s_lalita@hotmail.co.ukThis is the best pie crust recipe I've ever used! It's so easy to make and always turns out flaky and delicious.