Effie Pearl's Pie Crust

Total Time
20mins
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

  • 1182.95 ml all-purpose flour
  • 7.39 ml salt
  • 4.92 ml sugar
  • 473.18 ml lard (or shortening)
  • 1 egg, beaten in measuring cup and filled with water to make 1 c. liquid

Directions

  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.

Reviews

(1)
Most Helpful

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

Bluemonkey September 10, 2008

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