Total Time
Prep 20 mins
Cook 0 mins

Courtesy of Effie Pearl Campbell (the great-grandmother of the columnist of the KC Star). Sounds easy....gotta try it!

Ingredients Nutrition

  • 5 cups all-purpose flour
  • 1 12 teaspoons salt
  • 1 teaspoon sugar
  • 2 cups lard (or shortening)
  • 1 egg, beaten in measuring cup and filled with water to make 1 c. liquid


  1. Stir together the flour, salt and sugar in a large mixing bowl.
  2. Add lard and cut into the flour with a pastry blender until the lard is completely incorporated into the dry mixture and it becomes pebbly.
  3. Add the water and egg mixture and stir until a dough forms, making sure to incorporate all the flour/lard mixture in the bottom of the bowl.
  4. Gather into a large ball, roll into a long log and cut into 4 or 5 pieces, depending upon size of pie plate.
  5. Flatten each piece into a disc about 8 inches in diameter. Wrap each disc tightly in wax paper, then put into freezer bag.
  6. NOTE: crusts can be frozen for several months. To use, remove and let thaw in the fridge. Crusts should be cold when rolled out.
Most Helpful

This is the recipe I use almost's pretty much a no fail pie crust. It's suitable for sweet or savoury pies, tarts, quiches etc. .

Bluemonkey September 10, 2008