Pie Crust Recipe is a super easy, never-fail, pie crust for any kind of pie. Whether you are making a sweet, fruit or custard pie, meat pies, or a quiche, this easy pie crust recipe is a sure winner! Made with lard and vinegar, trust me this will scientifically prove to be the most flaky pie dough recipe!
Made with lard, this pie crust is light and flaky with no oily residue or weird aftertaste. The lard helps the crust hold its shape and prevents the gluten from being activated in the flour. Will explain more later on about the science behind the ingredients and the method to produce this pie crust recipe! The brown sugar in the pie dough counteracts the vinegar and adds just a very tiny hint of sweetness.
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Okay so you want to have the lightest, most flaky, best tasting pie crust out there, right? There really is a science behind the method and ingredients in this pie dough recipe! I never knew why this easy pie crust recipe always turned out so fabulous until I did a little research...
Using lard is an age old tried and true pie crust recipe ingredient. And our grandmothers really knew what they were doing! The lard actually holds up in higher temperatures, because it has very large crystals which take longer to break down compared with other fats. Therefore causing your pie dough to hold its shape! Lard contains less water than butter, actually barely any, and water is what gluten needs to release from the flour. More on lard further down.
Another important factor in producing the flakiest pie crust is the method of preparation. When you cut the lard into the flour, you actually coat each little piece of fat with flour. When this fat expands with the heat, it will form air pockets all around it. You can see the layers of flaky pie dough in the picture below!
An additional noteworthy tip to create super tender and flaky pie crust is to use COLD water and COLD lard! This prevents the fat from melting too quickly and causes the flour not to absorb the water too quickly. The sugar added to the flour also protects the flour from the water...
Last but not least, adding vinegar actually prevents the flour from forming gluten, which is the big enemy to flaky tender pie crust recipes!
Showing the flakiness of this pie crust!
You will never want store-bought pie crusts again once you learn to make your own! Homemade pie crust recipe is super easy to make and tastes incomparably delicious!!
Because this recipe makes enough for 3 double crusted pies, you may want to freeze the pie dough.
1.Wrap the raw dough in plastic, then seal in a bag or container. Will keep in the freezer up to 3 months. To thaw, place in the refrigerator for 24 hours.
2.Roll the dough out and place in the pie pans. Wrap securely and freeze for up to 3 months. To use, take the crusts out of the freezer, thaw for 4 hours, then proceed with your recipe!
You can store the pie dough either raw or baked. To store raw pie dough, wrap securely in plastic wrap and store in the refrigerator for up to a week. If you need to store raw pie crust dough longer, follow the freezing instructions above.
Or you can blind bake the pie crust and store them in the freezer for up to 3 months. This is a quick method for pie recipes which only need a bottom crust.
Believe it or not, our grandma's actually knew the best fat to use in pie crusts! Lard is by far the foremost choice of fat for flakey, tender, superb tasting pie dough! It may have a bad reputation, but, think about it, lard is the most natural product to use for the fat in pastry. Lard is actually making a comeback as a healthier choice in cooking fats than either vegetable shortening or butter. Butter is also great for some recipes but is higher in saturated fat. Plus, lard makes flakier crusts than either vegetable shortening or butter!
1.Mix the flour, sugar, salt, and baking powder in a large bowl.
2.Cut in the lard until it becomes small crumbles the size of peas.
3.Break the egg into a measuring cup. Beat the egg with a fork, then add the vinegar. Add enough cold water to measure 1 cup.
4.Pour a little at a time over the flour mixture, tossing and stirring with a fork.
5.Shape into 4 balls, wrap and refrigerate, freeze, or you can use immediately.
6.To use immediately, roll out on a lightly floured surface to 1/8th inch. Place in a pie dish and follow the recipe that you are using.
Pie crust recipe made with lard, brown sugar and vinegar. With the proper ingredients and a no-fail method, you will always have the flakiest, most tender, and amazingly tasty pie dough! So easy you will never want store bought pie crusts again!
Mix the flour, sugar, salt, and baking powder in a large bowl.
Cut in the lard until it becomes small crumbles the size of peas.
Break the egg into a measuring cup. Beat the egg with a fork, then add the vinegar. Add enough cold water to measure 1 cup.
Pour a little at a time over the flour mixture, tossing and stirring with a fork.
Shape into 4 balls, wrap and refrigerate, freeze, or you can use immediately.
To use immediately, roll out on a lightly floured surface to 1/8th inch. Place in a pie dish and follow the recipe that you are using.
Servings 32
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
