Pastry Crust (Easy Pie Pastry)


20140419_pie crust yes

I can’t believe I forgot how deliciously simple it is to make my own pie crusts!

I semi combined 2 recipes, using the technique for one and the recipe from the other. Right now, the dough is chilling in the fridge, while I decide which pies to make. I can’t decide between pumpkin, apple or banana cream. I will probably make a banana pie of some sort, as I did find a new recipe I’m trying out (and altering slightly to fit the ingredients I have on hand).

This is what I did.

I took a pound of lard (454 grams) and mixed it into a salt flour mixture  until it resembled small pea sized crumbs. I then added an egg mixed with vinegar and ice water until the dough stuck together. (I didn’t have to use it all, only about 4-5 TBSP). Then I chilled the dough for about an hour (you should chill it for at least 30 minutes) before rolling it out to fit into my pie tins. Since it made 6 discs, I will also be freezing the left over dough until I need to use it again.

If you want really flaky pastry, try to work the dough as little as possible.  Rolling it out too many times, or kneading it will make it tough. I always try to touch it as little as possible.

There is also a great way to make pastry crust using shortening, which I will use at a later time.

Check out the next post to see which pies I chose to make, and how I did it.  Have a great day.

Keep calm and bake on!


Recipe I used, from the lard packaging:

1lb chilled lard

5 1/2 cups flour,

2 tsp salt

1 large egg

1 TBSP vinegar

ice water, added to egg vinegar mixture to each one cup.



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