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!
- 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
- Stir together the flour, salt and sugar in a large mixing bowl.
- 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.
- 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.
- Gather into a large ball, roll into a long log and cut into 4 or 5 pieces, depending upon size of pie plate.
- Flatten each piece into a disc about 8 inches in diameter. Wrap each disc tightly in wax paper, then put into freezer bag.
- NOTE: crusts can be frozen for several months. To use, remove and let thaw in the fridge. Crusts should be cold when rolled out.
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. .