Homemade Pie Crust

4 Reviews
75% would make this recipe again

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Ingredients

6 cups white flour (all purpose) 1.7 lb
salt, about one pinch
1 1/2 cup pure lard 1 lb
1 tbsp white vinegar 0.5 fl.oz
1 eggs size large
3/4 cup water, approximately 6.1 fl.oz

Before you start

This recipe yields 6 9-inch diameter (23 cm) pie shells.

Method

  1. In a big bowl, mix the flour and salt together.
  2. Add the lard to the dry ingredients. Using a pastry blender or two knives, cut in the lard and mix it with the dry ingredients until you get a coarse mixture resembling uneven peas.
  3. Add the vinegar and egg to a measuring cup. Add water to make 1 cup, then mix well.
  4. Gradually incorporate the liquid into the flour and lard mixture stirring with a fork just until the dough holds together (be careful: too much liquid makes the dough hard).
  5. Gather the dough into a ball, then divide it into 6 equal portions. The unused portions may be stored by wrapping them well with aluminum foil, then placing them into a plastic bag and into the refrigerator for up to 1 week or up to 4 months in the freezer.

Observations

Stored dough must be thawed before using. Thaw it either in the refrigerator for about 12 h or leave it at room temperature for an hour. The dough is ready to be used when still cool to the touch, but pliable.

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4 Reviews (4 with rating only) 75% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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