Mom's Lard Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
Master recipe
7 cups flour
4 tsp salt
1 3/4 cups lard
Combine. Work with a pastry blender or your finger tips until the mixture is pea size. Refrigerate until needed. Makes 10 cups.
Single crust
1 1/2 cup mix
2 T. ice water
Double crust
2 1/2 cups mix
2-4 T. ice water
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Directions: |
Directions:Add just enough water to hold the ingredients together. When you can gather the dough into a ball, stop handling it.
Chilling dough after mixing it tenderizes it, keeps it from shrinking during baking and makes it easier to handle. Best made the day before. Remove from the refrigerator at least an hour before shaping to avoid over handling. Pinch off just enough for one pie shell. Press into the approximate shape needed. Roll as lightly and as little as possible, starting in the center and rolling outward turning pie crust as you work. Rolling out dough between sheets of wax paper or parchment paper often makes it easier. |
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Personal
Notes: |
Personal
Notes: Mom used this pie crust recipe when we were growing up.The lard was always lard we rendered, a by product of butchering our own pigs for meat. The pie crusts were always flaky and good.
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