Pie Crust

Pie Crust

  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup lard
  • 4-5 tablespoons cold water
The word is "lard." The only way to make a good home-made pie crust is to use lard. It's a prerequisite, but not a guarantee. Pie crusts can still be tricky. But you have to learn to make them, because you can't buy a pie crust made with lard. This receipe makes a double crust.
  1. Sift flour and salt into a bowl.

  2. Cut in lard, to make a crummy mix.

  3. Add, a little bit at a time, the cold water, stirring it in, and adding until the dough follows the fork around the bowl. (That's what they always say, but I've never been sure what it means.)

  4. Divide the mass into two portions and roll out your two crusts.
We always have trouble making pie crusts on muggy, humid days, so if you do, too, don't worry about it.

  • 1 cup flour
  • 1 cup sugar
  • 1/3 cup lard
  • 1/3 cup butter
Here's a variation for topping pies--a crumb crust. Cut all ingredients together in a bowl until you have a crummy mix. You can just pile and spread this mix atop the fruit filling in place of a top crust.