Prep 5 mins
Cook 13 mins
My mother has always used this recipe for her crusts. She got the recipe from her mother.
- Cut lard into the flour.
- Add the last three ingredients, mix and form into ball.
- Divide into thirds.
- This will be sticky until you chill it.
- Keep unused portion in refrigerator until needed.
- Roll each out into a 9" piecrust.
- If you are baking single crust bake at 400 degrees for 11-13 minutes or until lightly browned.
- If you are making a double crust pie follow directions from the can of fruit.
- As you bake your pie, you may want to add foil around the edges so they don't brown to quickly.
Good recipe! I added a bit of sugar as I made a sweet pie, Thanks
I used tenderflake shortening. I divided it in 2 balls. I'm glad I did cause it was perfect for the apple pie I made. 3 balls of it would have not been enough for a pie. I like the flakiness of the crust. It was very easy to roll. I didn't have problem with it. Thanks Charlotte :) Made for PAC Fall 2011
I have never made pie crust before. This was super easy! It worked wonderfully. I did add almost a cup of flour because it was pretty sticky and on my Tenderflake package the recipe called for a 3:1 ratio flour to lard. I made a lemon meringue pie and a quiche lorraine and the crust works beautifully with both of them! Thank you Charlotte! i don't know where the bad ratings came from. The only complaint was from my boyfriend who didn't like how it tasted raw.. lol!