Most Tender Pie Crust
From jo_jo_ba 12 years ago
- 2 1/2 hours to make
- Serves 2
Adapted from Grandma! Lard produces one of the most tender and flakiest crusts out there, but the key (thanks WCA) is to buy a good quality, not over-processed or hydrogenated brand (i.e. Tenderflake) to avoid any “off” aftertaste. Read more Grandma swore by her pie crust for years until Crisco took over the supermarket (sad since lard is actually cheaper and healthier than butter, containing less saturated fat, more monounsaturated fat and has no additives or impurities, like non-organic butter has (i.e. colour, antibiotics and hormones in cow feed) – this is simply her formula updated for the 21st century. Makes 2 9" single crusts (NI is per crust) See less
Ingredients
- 1 ¼ cups flour (divided) shopping list
- 1 cup whole wheat pastry flour shopping list
- ½ tsp nutmeg shopping list
- ¼ tsp baking powder shopping list
- 1 tsp sea salt shopping list
- 5.8 oz (about ¾ cup) lard shopping list
- 1/3 cup ice water shopping list
- 1 tbsp rice vinegar shopping list
How to make it
- In a large bowl with a pastry blender or two knives, cut lard into flour and salt until particles are the size of small peas.
- In a small bowl, combine the remaining 1/4 cup flour, the water and the vinegar, whisk until smooth.
- Pour all at once into lard/flour mixture; stir with a fork just until the ingredients are combined.
- Divide dough in half, wrap each in plastic wrap and chill a minimum of 2 hours, preferably overnight (I tried skipping this once - don't!).
- Roll out and bake as your recipe directs.
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