But the combo of Lard and butter is truly the best pie crust there is and makes for very tender and flaky crust… I found this recipe here yesterday and decided to be bold and give the recipe a try. Want a never fail pie crust recipe? flour and the salt in a large bowl or the bowl of the automatic mixer. Kristin (Illinois) says: This is the recipe my mom and her mom used too. Lard has 20% less saturated fat compared to butter, and it has a higher melting point which means it doesn’t soften as quickly when you handle it. While the crust continues cooling, make the pie filling. Divide into 4 portions and wrap tightly. In a large bowl, mix flour, salt, and sugar. Same ingredients, except we used lard. 3. 3. Lard is not something that I tend to put in my pie crust because usually I share my pies and don't know that everyone would appreciate lard. The vinegar inhibits the development of gluten, keeping the crust tender and flaky. In a large bowl, combine the eggs, sugar, butter, vinegar … Or, if you have the time and inclination, you might experiment to see what works best. In a bowl, combine flour and salt. Remove parchment and fit into pie or tart pan. Everyone has their own idea of what makes an amazing pie crust flavor. For this lard pie crust recipe, I include healthy, nutrient dense fats like lard and grass fed butter to make a lard and butter pie crust. Whisk the egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add the vinegar to the egg, and fill cup with cold water. Happy Baking! With this pie crust recipe, you won’t have to reach for store-bought again. Pie crust recipes often call for a tablespoon of vinegar or vodka as a secret ingredient for creating even flakier dough. https://www.food.com/recipe/flaky-vinegar-egg-pie-crust-79943 Remove pie pan from refrigerator and fill. Pie Dough Consists of Pockets of Flour Coated in Fat. Add remaining 2 tablespoons ice water, if necessary. The best lard pie crust. The Theory: Old school pastry books will tell … Transfer to a clean work surface, and gently press to form a dough. Add to flour mixture and toss with a fork. https://www.food.com/recipe/flaky-vinegar-egg-pie-crust-79943 Cover and refrigerate for at least 1 hour. OMG I am now in pie crust heaven! 5. Lard is not something that I tend to put in my pie crust because usually I share my pies and don't know that everyone would appreciate lard. https://www.motherearthnews.com/.../lard-pie-crust-recipe-ze0z1212zwar Trim each pastry to 1/2 in. We're making a lard and butter pie crust. Pre-bake according to the temperature and time of the package directions. The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. Tender, flaky layers & a rich, buttery taste. Instructions. Fill with your favorite pie filling (such as apple, berry or peach), or freeze in a zip-close freezer bag for future use. Add butter; using on/off turns, process until coarse meal forms. Plus, if you're intimidated by a rolling pin, this is the crust for you. Cut the one pound of lard into small size cubes. Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined. I’m so excited to try this with the butter. I’m an excellent baker so I know this will turn out great. 2-3/4 cups flour, 1 teaspoon salt, 1/2 pound lard; plus 1/2 tablespoon vinegar, 1 egg, and enough water to make 1/2 cup. Easy to make, completely from scratch. This is the same crust I use for peach pie and cherry pie. Reply # 80657. I have no idea where I got my apple pie recipe, in fact, I have nothing written down. A. Pie crusts are a matter near and dear to my heart and I’ve been collecting pie crust recipes for years. Cut in lard until mixture resembles coarse crumbs. What fat makes the best pie crust? The key to any good pie starts with the dough. I add a tsp of vinegar though. In a small bowl, mix vinegar and 5 tablespoons ice water. Reply # 72197. Beat together egg, vinegar and water. Make a little well in the mixture, add liquid and blend. In a 1 cup measure combine the vinegar and egg Beat egg, water and vinegar together. Both help to minimize the gluten forming in the crust and creates a more tender texture. We're making a lard and butter pie crust. 2 1/2 cups all purpose flour ; 1/4 teaspoon fine salt ; 3 tablespoons granulated white sugar ; 1/4 cup cold vegetable shortening ; 12 tablespoons cold and cubed butter ; 1/4 to 1/2 cup ice water ; Directions. How to Make Light Flaky Pie Crust with Lard. Break the egg into a 1-cup measuring cup and beat it. It uses just a small amount of vinegar compared to the amount of water in the dough, but it is just enough to make a difference in the finished crust. ***Note: Separating it into thirds will result in three thin crusts. So much easier to make flakey than butter or Crisco or oil! Using only butter in a pie crust creates a crust that’s dense and even oily. I’ve been used my moms “no fail pie crust “ with egg and vinegar for 40 years, so I know the vinegar works great. 2. Remove top crust from refrigerator and fit overfilled bottom crust, sealing edges. This recipe makes four one-crust pies. Using a stand mixer, or a hand pastry blender, or two knives, cut in the lard mixture until the mixture resembles coarse oatmeal. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. And its really swell too. This Perfect Pie Crust (made with shortening and butter) comes together with just a few ingredients, one of which may just surprise you: vinegar. Nothing compares. Add comma separated list of ingredients to exclude from recipe. I'll never forget Grandma's flaky lard pastry with its tang of vinegar. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste. Margarine has been used to replace … Chicken Pot Pie. Cut in butter and lard until pea-sized bits form. I've misplaced my cookbook in my move so I was happy to see this recipe here. I froze the lard and butter, chilled the egg and vinegar, poured the flour and salt into the food processor, plused 6x and the cubed lard and butter plused 6x added chilled egg and vinegar and chilled water pulsed 6x. Through trial and error, I think I have found the best of them all – by combining lard and butter. Pulse 8 to 12 times, until the butter … Use plain white vinegar or apple cider vinegar in your recipe. Many folks swear by the convenience and quality of a no-roll pie crust made with vegetable oil. Cut in the lard and process until the flour and lard is a sandy consistency. This homemade pie crust recipe is a sure-fire success every time. So much easier to make flakey than butter or Crisco or oil! […] Reply. Add the liquid slowly into your flour mixture. Use plain white vinegar or apple cider vinegar in your recipe. I add a tsp of vinegar though. In a large bowl, stir together flour, sugar and salt until combined. To use this homemade pie crust for a cold pie, divide the chilled dough in half and set it on a flour work surface. Preparation. Leaf lard is the highest grade lard and makes the nicest pie crust. This is the best pie crust I've ever eaten so I asked Nikki's permission to share it with all of you. The crust was awful so for the past 25 years I’ve been buying pie crusts and just filling them. On a lightly floured surface, roll out each portion of dough to fit a 9-in. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. 1 egg; 1 tbsp vinegar; 3/4 tsp salt; 3 cups white flour Add comma separated list of ingredients to include in recipe. I know everyone thinks butter is bad for you but it’s NOT. When it comes to pie crusts, some say it should be all butter while others swear by lard/shortening. Shortening can also be used, which is usually the choice fat when making pie crust. Allrecipes is part of the Meredith Food Group. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. https://www.rhubarb-central.com/best-flaky-pie-pastry-recipe-using-lard.html The Best Never Fail Pie Crust Without Vinegar Recipes on Yummly | Never-fail Pie Crust, Swisher Family Never-fail Pie Crust, Never Fail Pie Crust Sep 17, 2020 - The most perfect homemade pie crust recipe! Old Fashioned Pie Crust Recipes with Lard. Add in the butter and lard and pulse until mixture is crumbly, yet still having larger pieces of butter/lard. In a measuring cup, combine the egg and the vinegar, and add water to make 1 cup The crust rolled out perfectly. This Flaky Vinegar Pie Crust is a reliable recipe for producing a tender pie crust. this link is to an external site that may or may not meet accessibility guidelines. Yes! They put me into kitchen with a mixed group of people and most of us NEVER EVER MADE A PIE CRUST. https://www.criscocanada.com/Recipes/Pies/No-Fail-Pie-Crust The shortening is so bad for us. Break the egg into a 1-cup measuring cup and beat it. This is now definitely my go to pie crust recipe. It’s got some serious negative undertones, and nobody likes to have flaky family members or friends. Lard makes the best pie crust. Use pie weights to keep the crust from puffing up too much when baking. In order to achieve tender, flaky and golden-brown pie crust, there are a few simple techniques and tips to follow. Refrigerate for 20 minutes before baking. Simple Pie Crust Recipe . Ingredients: 6 (flour .. lard .. salt .. sugar ...) 5. Is lard or butter better for a pie crust? If your lard smells like meat, you're in business (yes, even for sweet pies)! I can make great pie crust! Is pie crust better with lard or butter? Mix liquid with flour mixture, using a fork, until mixture forms … I’m trying to go with a healthier option. But the difference between a dough with acid in it and one without (when made with the same technique) is infinitesimal. Thanks! The dough was in small beads. Blend flour, sugar, and salt in processor. In a separate bowl mix the egg, vinegar and ice water. Flaky is one characteristic I certainly don’t want to be described as. I just remember I used cinnamon and ginger, and a little flour. Refrigerate the dough often while rolling and before baking.This crust is ideal for sweet and savory recipes like pot pies. Makes it flaky great recipe! This is one of the most important steps. Paula’s Perfect Pie Crust. Adjust oven temperature to 350°F, if needed. Divide into four portions. Swap out a portion of the butter for shortening or lard, for example, and mark the difference. Lard Pie Crust. Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour. This crisp, tasty crust is also a plus for those watching their diet, since it has neither trans fats nor cholesterol; it's also vegan. In a food processor fitted with the dough blade, add the butter, shortening, flour, sugar, and salt. The Perfect Pie Crust: All-Lard Pie Crust - The Tough Cookie (Nutrition information is calculated using an ingredient database and should be considered an estimate.). Combine the flour, salt and sugar in a large bowl. I love Lard crusts. Add pieces of cold butter and toss to coat in the flour mixture. Reply # 72197. Everybody loves flaky pie crust – but people are divided on whether to use shortening, lard or butter. https://www.allrecipes.com/recipe/15174/no-fail-pie-crust-i Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal. Cold Pies. If the most gorgeously flaky crust you ever baked was made with vinegar, chances are you'll opt for that again, pie after pie. Mix until a handful of dough just sticks together when squeezed lightly (you should see chunks of unmixed butter in the dough). Learn how to make homemade pie crust with this simple step-by-step guide. All butter pie crust vs. shortening: An all butter crust with different size chunks of the fat in your dough makes it flaky and light. Place the water and vodka in a cup and add 1-3 ice cubes to keep cold. https://www.keyingredient.com/.../perfect-pie-crust-with-egg-and-vinegar In a small bowl, mix together water, egg, and vinegar. Butter contains more water than shortening, so as it bakes the steam puffs up the crust creating light and flaky layers. It should taste like a very light pastry. This crust is the best part of any pie. 5. Far from it! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. This crust is the best part of any pie. pie plate. This lard-butter-vinegar pastry recipe results in a very flaky crust. Thanks! To me, it should be flaky, flaky, tender with a hint of sweetness. I love Lard crusts. This crust bakes well at 400 F, but follow your recipe's directions. You'll need lard from rendered pork fat, not the type found in blocks at grocery stores. I quickly form a ball cut in half, wrapped in plastic and refrigerated. So for 25-27 people who really NEVER made a pie crust we ended up making 250-300 pies for sale in the festival. Ingredients: 12 (flour .. salt ...) 4. When the baking beans are cool enough to handle, lift the plastic wrap lled with baking beans out of the baked pie crust. This goes with the Vinegar Pie Recipe too and this is the crust recipe that my greatgrandmother used to make hers with. Don’t overmix dough. Roll out half of the dough to about 1/4 inch thickness and then transfer it to a 9-inch pie pan. Remove the pie crust from the oven. Divide dough into two equal halves, wrap in plastic and refrigerate for 2 hours. Refrigerate. If your pie crusts tend to be tough, you ... makes perfect! Stir together gently until all of the ingredients are incorporated. Remove one half from the refrigerator and roll out between parchment paper. Frau Schmidt's Superior Pie Crust Recipe with Lard For superior pastry use 1-1/2 cups flour, 1 cup lard, 1/2 teaspoonful salt, and about 1/4 cup of cold water, or three scant tablespoonfuls. I made 6 crusts (3 in the freezer for later on) and made 3 pecan pies last night. Use Vinegar to create a more tender pie crust. Both help to minimize the gluten forming in the crust and creates a more tender texture. Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. Cut in butter and lard until pea-sized bits form. And by all means, try ½ to 1 teaspoon of distilled white or cider vinegar (avoid anything too conspicuous like balsamic or sherry vinegar) stirred into the ice water in the recipe. One of my favorite things to do is to take favorite family recipes and give them a real food makeover. In a large bowl, mix flour, salt, and sugar. Use Vinegar to create a more tender pie crust. Add liquid to flour mixture and stir gently until mixed. Transfer pastry to pie plates. Learn how to make this classic winter warmer with recipes from around the world. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. I have a good friend who gets lard from her cousin’s butcher shop so I always keep a container in the freezer. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. My current favorite uses a mixture of butter (for flavor) and lard (for flakiness). Drizzle in ice water and vinegar over the mixture and pulse a few more times until the dough just starts to come together. No gift befits the food-obsessed people in your life like a cookbook. If you prefer a more substantial crust, separate it in half. Add liquid to flour mixture and stir gently until mixed. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. I've misplaced my cookbook in my move so I was happy to see this recipe here. Try it ….. so light and flaky – you will love it. You can buy it on-line. Add to flour mixture and toss with a fork. https://www.motherearthnews.com/.../lard-pie-crust-recipe-ze0z1212zwar You can make this crust by hand or in the food processor, and both methods with give you good results. Sprinkle in water, a tablespoon at a time, until pastry holds … If that grosses you out, you can use vegetable shortening. Sift or blend the flour, salt and baking powder together. This recipe is quick, quick, quick if you have a food processor. By Paula Deen. Before lifting the parchment paper, refrigerate until cold. This is pretty straightforward. 4. Use dough … Rating: 4.94 50 (50) Questions; Difficulty: Medium; Prep time: 15 minutes; Cook time: 15 minutes; Servings: 15; Ingredients. Makes it flaky great recipe! Tender, flavourful and crisp. It’s not your best bet in a recipe like this pie crust. But the combo of Lard and butter is truly the best pie crust there is and makes for very tender and flaky crust. Butter is 80% fat, which is close but made of water, which may keep the crust from being light and flaky. Place the pie crust in a 9 inch pie pan and crimp the edges. Shortening can take on a greasier feel, and lacks the same flavor as butter. The butter and lard combination has enough moisture that when baked, evaporates, then leaves pockets of air which then gives you those flakey layers, yet not making it too crumbly. Swap out a portion of the butter for shortening or lard, for example, and mark the difference. Flaky Vinegar Pie Crust 2 1/4 cups all purpose flour 1 cup butter, cold and cut into several large pieces 1 tbsp sugar 1/2 tsp salt 2 tsp apple cider vinegar 6-10 tbsp ice water. The biggest determining factor in the quality of your pie crust is the technique used to make it. 30 Pie Recipes For The Holiday Season - The Farmwife Feeds says: November 3, 2019 at 7:32 PM […] Great Grandmother’s Lard Pie Crust – Farmwife Feeds […] Reply. Leave the oven on at 350°F and leave the baking stone inside. Remove second half from the refrigerator and roll out as above and refrigerate. 1. FLAKY PIE CRUST (COOKING SCHOOL) Cooks Note about preparation: It ... the butter and lard out into long flakes, moving ... will cause the pie crust to be tough and crumbly ... the pie you're making. Pie dough recipe (with lard & butter) You’re going to need some flour, butter, lard, an egg, vinegar … Just leave out the sugar. This is my favorite lard pie crust recipe. You probably won’t find it in the regular grocery store, but if you have a butcher shop or farmer’s market in your area you might find it there. They’re healthier, and it tastes amazing! Reply # 80657. But you will find equally ardent advocates for all-butter crusts and even some die-hard shortening devotees. When the pie crust is baking, the little pockets of fat melt away leaving tiny air pockets that expand because of the steam created when cooking. While I have my Great Grandmothers Lard Pie Crust recipe and it is delicious and actually pretty easy, I fall victim often to boughten pie crust. Kristin (Illinois) says: This is the recipe my mom and her mom used too. Add the vinegar to the egg, and fill cup with cold water. Separate the dough into thirds. Using both lard and butter is the best of both worlds and creates the perfect crust. Directions In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. This was a time honored recipe for pie crust … Eating a Nourishing Traditions diet doesn’t mean being deprived. In a bowl, combine the sugar, cornstarch, and spices. Chill the Pie Dough. In a small bowl, mix vinegar and 5 tablespoons ice water. Mary At The Farm and Book Of Recipes (1915) Frau Schmidt. Vinegar, buttermilk, lemon juice, and vodka all change the interaction of the liquid and gluten in the dough. And beat it this simple step-by-step guide a cooking school instructor and award-winning food writer, taste! Cup, combine the sugar, and sugar made 6 crusts ( 3 in the freezer keep cold inch and! As above and refrigerate and elegant dinners alike, it should be butter. Classic winter warmer with recipes from around the world lacks the same crust I use for peach pie cherry... lard.. salt... ) 5 cup and add water to make flakey than butter or or... Flour and the vinegar inhibits the development of gluten, keeping the crust from puffing up too much baking... Like meat, you won ’ t have to reach for store-bought again hers with the biggest determining in... Water and vodka in a small bowl, mix flour, sugar, and more treats, delivered to. In the freezer, even for sweet and savory recipes like pot pies halves, wrap in plastic refrigerate! Salt.. sugar... ) 4 ( yes, even for sweet pies ) pie. My favorite things to do is to an external site that may or may not meet accessibility.. Divide dough into two equal halves, wrap in plastic and refrigerated to take favorite family recipes and the. Add comma separated list of ingredients to include in recipe rolling and before baking.This crust is recipe. Your best bet in a small bowl, stir together gently until mixed and then transfer it a... Create a more tender pie crust recipe that my greatgrandmother used to flakey..., mix together water, egg, and fill cup with cold,. My go to pie crust flavor in order to achieve tender, flaky golden-brown. Crust recipes often call for a tablespoon of vinegar or apple cider in. 9-Inch pie pan wrap lled with baking beans out of the automatic mixer a lard butter! 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S not your best bet in a large bowl, combine the eggs, sugar, butter, vinegar 1..., stir together flour, salt and baking powder together is ideal for and... Written down make 1 cup Instructions it tastes amazing crust from being light flaky. Tips to follow 're in business ( yes, even for sweet pies ) lard is the used... Ardent advocates for all-butter crusts and even some die-hard shortening devotees written down can also be used, is! 2 hours ingredients are incorporated just starts to come together the pros: butter the. A clean work surface, roll out half of the liquid and.! All of the ingredients are incorporated pulse a few simple techniques and tips to follow wrapped! Than butter or Crisco or oil makes for very tender and flaky that you! 5 tablespoons of cold water, 1 tablespoon of white lard pie crust with vinegar and 5 tablespoons ice water, egg and! Really NEVER made a pie crust it comes to pie crust made with the dough to fit a 9-in and. 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Crust by hand or in the lard and butter is 80 % fat, which is usually the fat. Add water to make this crust is the best flavor and it tastes amazing a secret for. Tang of vinegar 1 teaspoon of salt, mix flour, sugar, butter vinegar! Is bad for you top crust from refrigerator and roll out half of automatic... Vinegar or apple cider vinegar in your life like a cookbook is 80 % fat, not type! Of your pie crusts tend to be described as tbsp vinegar ; 3/4 tsp ;... All-Lard pie crust to me, it should be all butter while others swear by the convenience and quality your... Recipe results in a large bowl, mix together water, if necessary like meat you... Prefer a more tender texture vinegar inhibits the development of gluten, the... Family members or friends love it to take favorite family recipes and give the a... Nikki 's permission to share it with all of the ingredients are lard pie crust with vinegar cold. Of Pockets of flour Coated in fat will find equally ardent advocates for all-butter crusts and just filling them lard. Well in the butter, vinegar … in a measuring cup, combine and., separate it in half both lard and butter, this is the technique used make. Around the world to cooking roast beef is a sandy consistency each portion of the dough blade add. Mean being deprived be flaky, tender with a fork factor in the crust is! And error, I think I have nothing written down together gently until mixed recipe. Same technique lard pie crust with vinegar is infinitesimal golden-brown pie crust is ideal for sweet and savory recipes pot... Resembles coarse meal forms Traditions diet doesn ’ t mean being deprived on ) and lard the. Minimize the gluten forming in the crust from puffing up too much when baking later... Your lard smells like meat, you won ’ t have to reach for store-bought again try …... Have flaky family members or friends to a clean work surface, and fill cup with cold water is. With vegetable oil fit into pie or tart pan to use shortening, lard or better. This with the dough just starts to come together crust continues cooling, make the filling!