Ingredients

How to make it

  • Blend dry ingredients and lard with pastry blender or mixer with dough hook until of even texture and completely blended.
  • Add cold water starting with about ¾ to 1 cup, add gradually until crust is consistency to roll out.
  • Crust may be rolled immediately or refrigerated for use later.
  • Bring to room temperature before rolling out.

Reviews & Comments 6

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  • pat2me 5 years ago

    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    great pie crust thanks high5
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    " It was excellent "
    ahmed1 ate it and said...
    Great one..Can I substitute lard with butter??
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    " It was good "
    lor ate it and said...
    I agree, lard does serve a purpose. I have experimented and I enjoy a really good pie crust made with lard. Thanks Pat ;-)
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  • kukla 6 years ago
    Yes, unfortunately, lard DOES serve its purpose sometimes :) My mother-in-law, who lives in Scotland, would NEVER use anything else -- and she can't understand why we would over here.. :)
    (Of course, this comes from a country that claims Deep Fried Mars Bars as their invention ... :)
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  • rosemaryblue 6 years ago
    Love, love tender flaky pie crust pastry...and I like to try many different recipes! I use different crusts with different pies. Thanks for sharing. :)
    Was this review helpful? Yes Flag

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