Flaky Pie Crust

This is a tender and flaky pie crust great for any pie. This recipe uses all lard for the fat in the crust. I believe that lard makes the best pie crust you’ll ever eat, so that’s why I use it. You can purchase lard from most large grocery stores, online, or usually at local butcher shops.

One thing about working with lard in a pie crust is that it’s more prone to melting and shrinking when being baked, so it must be very cold or frozen before going into the oven.

Enjoy! ~ Kelly

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Flaky Pie Crust

Yield: 4 pie crusts

Author: Kelly

Prep time: 35 MinTotal time: 35 Min

A delicious, tender, and flaky pie crust made with lard.

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Ingredients

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon granulated sugar
• 2 cups lard, very cold
• 1 large egg, beaten
• 1 tablespoon apple cider vinegar
• 1/2 cup water, very cold

Instructions

1. In a large bowl, whisk together the flour, salt, and sugar. Cut in the lard, using a pastry cutter or forks. Stir in the beaten egg, apple cider vinegar, and cold water, one tablespoon at a time. The dough should start to clump together and feel a little sticky, but not wet. If it feels too wet, add a little more flour. If it feels too dry, add a little more water.
2. On a clean, lightly floured surface, form the dough into a ball. Do not overwork the dough. Divide the dough into four equal pieces and flatten into 1-inch thick disks. Cover with plastic wrap and chill at least 2 hours before using.
3. Roll out dough on a clean, floured surface. Also lightly flour the rolling pin and the top of the dough. Each section of dough should be rolled into a 12-inch circle, about 1/8 inch thick.
4. When ready to use lay the crust into a pie plate and proceed as the pie instructions specify. Be sure to refrigerate the prepared crust before baking.

Notes

FREEZING INSTRUCTIONS

Pie crusts freeze very well. You can freeze the pie crusts after they've been formed into disks in step 2 or after they've been rolled onto a pie plate. If freezing them as disks, cover them tightly in plastic wrap and place disks in a sealable freezer bag. If freezing after they've been rolled, first place all the pie plates (the disposable kind works great for freezing!) with pie crusts on a large baking sheet. Then allow the crust to solidify, about 2-3 hours. Crusts can then be stacked on top of each other with a piece of wax paper in between the layers. Place crusts in a large sealable freezer bag.

Nutrition Facts

Calories

1402

Fat

105 g

Sat. Fat

41 g

Carbs

97 g

Fiber

3 g

Net carbs

93 g

Sugar

1 g

Protein

14 g

Sodium

1185 mg

Cholesterol

144 mg

*Nutritional information is estimated

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https://www.kellyskitchenpa.com/recipes/flaky-pie-crust