My Favourite Pie Crust Recipe
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
all-purpose flour
|
|
| 3 | tablespoons |
brown sugar
|
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | pound |
lard
cold * |
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
vinegar
|
|
| 1 | x |
water
cold |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
all-purpose flour
|
|
| 45 | ml |
brown sugar
|
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 453.6 | g |
lard
cold * |
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
vinegar
|
|
| 1 | x |
water
cold |
*
|
Directions
- do not use shortening.
Measure flour, sugar, salt and baking powder into large bowl.
Cut in lard until the size of tiny peas.
Break egg into measuring cup and beat with fork until frothy and add vinegar to egg mixture.
Add enough water in same cup to equal 1 cup.
Pour a little at a time over flour mixture and continue to work pie dough with hands--continue this until all liquid is absorbed.
Divide into four balls.
Wrap and refrigerate. Store in refrigerator up to two weeks or in freezer for longer period.
Most often, I make my pie shells immediately and do not put the dough in the refrigerator.
If dough is too moist to work with add a very little flour.
In addition, there will be extra flour on your board to roll the pastry.
