Thursday, January 20, 2011

Jane's Perfect Pie Crust

I have to admit, I used to use the store bought pie crust.  Please don't hold it against me... they taste pretty good. However, several years ago I started paying closer attention to ingredient lists, and as a result I started taking the time to do more from scratch.  And that includes pie crust.  My dear friend Jane shared this recipe with me, and told me "You can't kill it."  I think she saw my fear in trying to make pie crust, and was being encouraging.  This pie crust is very forgiving - if I can make a good pie crust, so can you.  It will take a little practice to get it just right (at least for me it did), but don't give up, it's so worth it.

5 c. flour
2 c. lard (or 2 1/2 c. shortening)
1 t. salt
2 t. vinegar
1 egg
1 c. water

1. Combine the flour, lard, and salt in a large mixing bowl, and mix with a knife or pastry blender.
2. In a 1 cup measure, add the vinegar and the egg.  Beat together, and add cold water to measure 1 cup.  Add to the flour/lard mixture and blend.
3. Divide the dough into 4 equal parts, and mold into a patty shape.  Refrigerate until you are ready to use, or at least 30 minutes.  The dough is much easier to work with after it is chilled.

~ I use lard for my pie crust and not shortening, although the shortening is an option.  And because this is my blog, and I can say what's on my mind - use the lard, not the shortening.  Shortening is from the devil.  And even though lard is full of fat, it is all natural, and will make your pies taste yummy, and make you very happy.  (And in another post I will show you how to render your own lard.)

~ Here's what I do when I need a baked pie shell. Prepare the crust, and place in a 9" pie pan.  Line the crust with foil, and fill with dried beans. (This will keep the crust from shrinking while it's cooking.) Bake at 475 for 10 minutes.  Remove the foil and beans and bake 2-3 minutes longer. Let it cool, and then load it up with your favorite filling!

 ~ The dough can also be frozen for use later.  Since the recipe makes 4 crusts, I usually use 2 for a pie now, and freeze 2 to use later.
~ There are many pie recipes to come.  First one is up next... Peanut Butter Pie!

Have fun and Enjoy!


  1. Just a question, I will probably stick to my own crust but in case I would try this, what is the shortening measurement??? Not sure if I'm reading it correctly.... I know it's not good for you but I can't think lard is either. I use oil in mine. Thanks.

  2. Typo in the shortening measurement - should be 2 1/2 c. We will have a lard/shortening debate sometime. :o)