Prep 5 mins
Cook 1 hr
This is a really simple, never fails, like and flaky pastry crust. Not too sweet, perfect for meat pie or lemon marangue pie (where you don't want a sweet pastry to overpower your marangue). (enough for 2 1/2 complete pies)
- Cut lard into flour until it is the consistency of coarse oatmeal.
- Add 7-up and mix thoroughly.
- Place in fridge for approximately one hour.
Ooooooh! This turned out so flakey & scrumptious! I've made too many dud pie crusts - this is definitely going to be my "go to" recipe! Thank you Young! Surprisingly Lard is not a bad word. Check out how it stacks up next to Shortening, etc. NO Trans-fats! Don't be afraid to use it & let it transform your pastries!
I have struggled with pie crusts for years.... this by far the simplest and BEST ONE YET!!!!
When you consider how processed Crisco is lard is not a bad choice. A 8oz glass of 2% milk is 20 mg of Cholesterol. This recipe has a total of 1/2c more fat than my Good House Keeping recipe, which makes a good pie crust but not great crust. Lard makes a better crust than butter.