Perfect Pie Crust
Light and flaky pie crusts pair well with almost any pie fillings. Makes enough for six 9-inch pie crusts or 3 double crusts. See notes for freezing instructions.
Ingredients
- 5 ½ cup flour all-purpose
- 1 tsp salt
- ¼ tsp baking soda
- 1 lb pure lard
- 1 tbsp vinegar white
- 1 large egg lightly beaten
- water cold
Instructions
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Mix together flour, salt, and baking soda in a large bowl.
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Cut in lard using a pastry cutter or two forks, until mixture resembles coarse oatmeal.
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In a one cup measure combine egg, and vinegar. Add enough water to make one cup. Gradually stir liquid into lard mixture just until a soft dough forms and all the dry ingredients are mixed in. If dough is still too dry, add more water 1 tablespoon at a time. Add more flour is dough is too sticky.
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Gather into a ball and divide into six portions. Form each portion into a round disc. You can refrigerate unused portions in plastic wrap until ready to be rolled out.
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On a lightly floured surface, roll the dough into a thin 12-inch circle, about 1/8th inch thick. Using your rolling pin, start at the center and work your way out in all directions- kind of like a clock. You want enough crust to have some overhang to make a decorative edge. After you have your desired size and shape for your pie plate, transfer it onto the plate accordingly and trim any extra overhang- you want about 1/2-1-inch overhang.
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Continue with the pie per your recipes instructions. If your recipe requires a pre-baked crust, you can bake at 425°F for 8 minutes.
Recipe Notes
Calories are based on 1/8th of a serving of a single pie crust.
Pie dough may be kept in refrigerator in plastic wrap up to 1 week. You can freeze unbaked pie dough for up to 3 months wrapped in plastic wrap and aluminum foil or freezer safe bags.
See my 5 Ways to Style a Pie Crust post.