Perfect Flaky Pie Crust
Just like Gramma used to make! Made with 4 ingredients and a little elbow grease, this pie dough will become your go-to flaky pie crust recipe. Handed down from my grandmother, this recipe, and her tips & tricks, are a keeper!
Ingredients
- 4 cups all-purpose or pastry flour
- 1 tablespoon salt
- 1 lb lard
- ½ - ¾ cup water
Instructions
- Whisk together 4 cups all-purpose or pastry flour and 1 tablespoon salt in a large bowl.
- Break up 1 lb lard into the flour.
- Rub lard and flour together until shaggy but mostly combined.
- Add ½ - ¾ cup water - starting with 1/2 cup and cut in with pastry blender until just combined. Add more water if required.
- Wrap tightly in plastic wrap and let rest for 30 minutes.
- Flour the rolling surface and rolling pin.
- Cut 1/4 of the pie dough and flour the surface, place on the rolling surface and roll it, rotating every pass, until it can cover the pie plate.
- Fold the dough in half, then in quarters and place the dough on the pie plate and unfold.
- Bake blind, or fill with the desired filling.
- If covering pie, follow steps 6-8 to make a cover - remembering to cut holes in the top.
- Bake pie according to pie directions, if the pie crust starts to get too dark during baking, simply cover with tin foil.
