I have used my mom’s pie crust recipe since I first learned how to make crusts and I don’t think I’ll ever find a better one. It’s always produced a delicious result! I’ve made one little change to the recipe recently that has made it even more flaky. I use lard instead of shortening. I also like to chill the dough before I roll it out, but if you don’t have time to do that, you’ll still have a good crust. Try it and you’ll love it!
Flaky Pie Crust
1 cup white flour
1/2 teaspoon salt
1/3 cup + 1 tablespoon lard or shortening
2-3 tablespoons very cold water
Mix flour and salt in large bowl. Cut in lard with pastry cutter until crumbly. Add water and stir with a fork until a ball forms. Using your fingers, shape dough into a small disk. Place on lightly floured area and roll out with a rolling pin into desired size. Gently place in pie plate, trim edges if needed, turn edges under and crimp. (For a pre-baked pie crust, prick all over with a fork. Bake for 8-10 minutes at 475°.)
I thought I had zero talent when it came to pie crust in fact I generally avoid making it because it is the one thing that can turn me into a puddle of tears in the kitchen. However I used this recipe this weekend to prepare a crust for a quiche and oh my … it rolled out like a dream! Thank you Thank you for posting this recipe!!!!!
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