Mom always knew the best pie crusts are made with lard. The results of this recipe is one of the flakiest crusts I have ever had. It is so easy too!—Virginia Jung, Milwaukee, Wisconsin
- 1-1/2 cups all-purpose flour
- Pinch salt
- 1/2 cup lard
- 3 to 4 tablespoons cold water
- In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs. Yield: 1-10-inch crust.
Originally published as Mom's Lard Pie Crust in Grandma's Great Desserts Cookbook 1992, p83
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