Pie Crust

Pie Crust created by Boomette

My mother has always used this recipe for her crusts. She got the recipe from her mother.

Ready In:
18mins
Yields:
Units:

ingredients

directions

  • Cut lard into the flour.
  • Add the last three ingredients, mix and form into ball.
  • Divide into thirds.
  • Chill.
  • 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.
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RECIPE MADE WITH LOVE BY

@Charlotte J
Contributor
@Charlotte J
Contributor
"My mother has always used this recipe for her crusts. She got the recipe from her mother."
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  1. Boomette
    Pie Crust Created by Boomette
    Reply
  2. Boomette
    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
    Reply
  3. iglowforyou
    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!
    Reply
  4. amigamaria May
    doesn't anyone include bake times and temperatures or am I just missing them?
    Reply
  5. najwa
    Good recipe! I added a bit of sugar as I made a sweet pie, Thanks
    Reply
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