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Total Time
45mins
Prep 30 mins
Cook 15 mins

This is another recipe from my MIL it's the best pastry recipe I have ever eaten in my life! An update: I just found out this Holiday Season how my MIL bakes this pastry which I have just updated the recipe. I had never known until now as at 90 years young we were helping her make her signature pies Wild Blueberry & Raspberry while my MIL supervised us "very" carefully! So it wasn't until I was getting ready to put the pies in the oven that I learned her method of baking at 400 Degree's for 10 minutes then 350 Degree's for the duration until golden brown. I regret I did not know this either you must add 1 Tablespoon of vinegar to the the one cup containing the egg and cold water making up only 1 cup to add to the dough. The recipe instructions have now been updated in the recipe. I did not know about either of these until now which I feel must be the secret to her flaky tender pie crust! My apologies to all at www.food.com for this error.

Ingredients Nutrition

Directions

  1. Keep 1 cup of the flour out to use this flour to roll out dough with.
  2. Combine lard,flour,baking powder,salt.
  3. In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
  4. Add egg, water and vinegar to flour mixture form a ball.
  5. Do not overwork dough.
  6. Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
  7. Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!