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I have used this many times since my early 20's when I was the cook at Notre Dame Convent in Toronto Canada. The thing you need to remember is this is a pork product and many people for religious reasons (Jew, Muslim) can not eat this.<br/><br/>I use this for my family holidays. <br/><br/>Lard = Flakist Pastry Ever...:) (with light product handling and cold ingredients) <br/>Butter = = BEST FLAVOUR! But not so flay a product...:(<br/><br/>Want the best of both Worlds? As long as you add half butter and half Lard you get both with a wee bit (only a bit) loss in each category.<br/><br/>Myself I generally always use a glass pie plate that I butter generously for a nice colour and it adds flavour and I use all or almost all Lard in the pastry. I also rest the dough in the fridge after rolling for about an hour or more if I am busy. Put the pie into a good hot oven.<br/><br/>Chef Paullett De Moura<br/>Info@thedemoura winery way
Thank you so much for posting this recipe. When I was growing up in Canada, we always used this recipe.. never had to write it down, it was on the back of the lard box! Now I live in Australia and have been hunting high & low to find this recipe. Have made this with unsalted butter instead of lard, and it turns out great.
This has been the standard in our house since I was a kid. <br/>The key to this recipe is "pea sized pieces," and use cold lard. You want to coat the lard bits with flour, not coat the flour with lard.<br/>I like to fold it and squash it flat a few times to flatten the lard a bit, then chill it for a while.
Everyone pretty much said it, this pie crust is great. easy to make and much better than anything store bought. try it!!
This is absolutely the BEST pie crust ever. I have been making it ever since I discovered it here on Zaar about four years ago. It is the only pie crust recipe that I use at Thanksgiving with my Bourbon Chocolate Pecan Pie Bourbon Chocolate Pecan Pie. Two things have worked well for me; I make it in the food processor and I also divide it into six balls, flatten and wrap in plastic wrap, freeze them and them vacuum seal the frozen portions. It is such a convenience to be able to take them out of the freezer, thaw and then whip up a pie....so much better than store bought. This recipe is the all coveted "flaky on the bottom" answer to your pie dreams. Thank you Chef Dee for posting this for all to enjoy!
This is very close to the recipe my mother has made for years. I cannot make pie or cobble with any other recipe. This is always, ALWAYS flaky and delicate. Thanks for posting this truly great pie crust recipe!
This is an outstanding recipe. I never use anything else! I put beans in my crusts with a few fork pokes when baking. I can reuse the beans! I am glad you have posted. It is so nice and flaky.