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No fail pie crust

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This is an easy to make dough which produces a very flaky crust. It rolls great and can be rerolled several times without affecting its flakiness.


3 1/2 - 4 cups flour - I use 3 1/2
1 1/2 cup lard - I use butter flavored crisco
1 egg
1 tsp. salt
1 tsp. vinegar
7 Tbs. iced water
* for fruit pies add 3 - 4 tsp.sugar


Combine flour and part of lard, mix to the texture of cornmeal.
Add remaining lard and mix until pieces are about the size peas.
In a seperate dish, beat egg, add salt, sugar if using, vinegar and iced water.
Pour over flour mixture and stir gently.
More water may be needed to form dough into a ball. (use as little water as necessary)
This dough rises - so roll thin.
This is a very flaky and soft dough.
This makes 2 double crusted pies.
Bake a single crust at 425.