Homemade Pie Crust

Name: Homemade Pie Crust
Prep time: 20 min
Yield: 6
Ingredients: 6 cups white flour (all purpose); salt; 1 1/2 cup pure lard; 1 tbsp white vinegar; 1 eggs size large; 3/4 cup water

4 Reviews

75% would make this recipe again

Preparation : 20 min

Ingredients

6 cups	white flour (all purpose)	750 g
	salt, about one pinch
1 1/2 cup	pure lard	460 g
1 tbsp	white vinegar	15 mL
1	eggs size large
3/4 cup	water, approximately	190 mL

Before you start

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

Method

In a big bowl, mix the flour and salt together.
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.
Add the vinegar and egg to a measuring cup. Add water to make 1 cup, then mix well.
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).
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.