a hundred year old pie crust recipe
Makes ample for a double-crust 8-inch pie.
An excellent and easy-to-handle pie crust.
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- 1/2 c
- 2 1/2 c
- 1 c
- lard (no subsitutions)
- dash salt
- 1 tsp
1Combine flour and lard and mix well with a pastry blender or two knives. Add salt and vinegar to milk and stir. Then combine milk mixture with flour and lard. Blend; shape into a ball and chill for 2 hours. Roll out on a floured pastry board.