Total Time
10mins
Prep 10 mins
Cook 0 mins

My Mother makes THE BEST pies of anybody I know. She found this recipe in the KC Star many, many years ago and it has become her signature pie/cobbler dough. Fresh lard from the butcher is what makes this "The Ultimate" pie dough recipe.

Ingredients Nutrition

Directions

  1. Mix all dry ingredients in large mixing bowl. Cut in lard until fine crumbs appear. DO NOT OVER DO THIS STEP.
  2. In separate bowl mix together the beaten egg, vinegar and cold water (the colder the better). Add this to the above dry crumb mixture and bring dough together in a ball form.
  3. Remove from bowl and shape into large disc shape. Double wrap with plastic wrap and refrigerate for 1-2 hours. Unwrap and place disc on lightly floured board. Cut into 4 wedges and re-wrap 2 wedges and return to refrigerator.
  4. Roll dough out to desired size and continue with your pie.
  5. This freezes wonderfully for future use. If you do freeze, make sure to double wrap and place in a freezer bag. Try to use within 8 weeks for best results. If you store in refrigerator, use within a week.

Reviews

(3)
Most Helpful

Excellent pie crust! I always use lard in my crusts as it makes the crust so flaky. I hadn't used this particular recipe before, but I really like it and think that it will become my standard. Thanks for posting such a wonderful recipe!

Snowpeas January 01, 2010

This is the same recipe that is on the back of tender flake lard, except it calls for 6 cups of cake or pastry flour or 51/2 cup of all purpose flour I have all ways used this recipe.

Terrylynn June 07, 2008

I finally managed to make a perfect crust!!!!!!!!!!!! Thank you so much. Very easy, and super quick to put together. Will definitely be a "keeper" in my recipe collection.

crazycookinmama November 25, 2007

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