fool-proof pie crust

★★★★★ 5 Reviews
Elaine55 avatar
By Elaine Bovender
from Wilmington, NC

When I was younger, I had a terrible time making pie crust. I figured that I was just always going to have to use either frozen or ready-made pie crusts. My mother-in-law gave me a cookbook that was compiled of recipes from local busineses and churches in her neighborhood. I found this wonderful pie crust recipe and have never had to buy a ready-made one since. This pie crust comes out with a nice, flaky texture and tastes great. I have been making this crust for 20+ years and never had it to fail. Hope it works as well for y'all, happy baking!

★★★★★ 5 Reviews
serves Make top and bottom crust for one 9" to 10" pie
prep time 10 Min
method Refrigerate/Freeze

Ingredients For fool-proof pie crust

  • 2 1/2 c
    all purpose flour
  • 1 tsp
  • 1 c
    lard or shortening
  • 1/2 c
    cold milk (milk must be very cold)
  • 1 Tbsp
    white vinegar

How To Make fool-proof pie crust

  • 1
    In large bowl, mix flour and salt together. Cut shortening/lard into flour and salt mixture using usual pastry method.
  • 2
    Put vinegar into very cold milk, mix well and add to flour mixture. Knead into a smooth ball. If mixture seems dry, you may add a few drops of ice water. Cover and chill at least 2 hours until ready to use.
  • 3
    TIPS: Do not over-handle your pie crust, as this can make crust tough. Make sure milk is very cold. Thoroughly chill dough before using.