In preparation for the next few days, I’d like to share my favorite pie crust recipe. Unlike every other recipe on this site… this one is not even my own recipe!
Nope, I’m not all that big on making pies, so I asked for my great-uncle Tom’s permission to publish his special pie crust recipe. He’s renowned for his pies, which are reportedly scooped out of his hands on sight!
This recipe is enough to make 3 double crust pies (or 6 single crust pies, obviously!). If you’re not intending to make that much pie, no worries – just tightly wrap the dough in foil and freeze it. It’ll keep for 3 months in the freezer.
Perfect Pie Crust Recipe
1 cup Water
1 Large egg
1 Tbsp Vinegar
5 ½ cups Flour
2 Tbsp Brown sugar
1 pinch Baking powder
1 pinch Salt
1 lb Lard*
Whisk water, egg, and vinegar together, set aside. In a larger bowl, mix together flour, brown sugar, baking powder, and salt until well combined.
Add wet ingredients to the bowl of dry ingredients, mixing with a fork until just combined. Add lard, cut in with a pastry cutter or fork gently, until it resembles gravel. Don’t over handle it. In Tom’s words, “Mix it with kindness”!
Gather dough into a loose ball, divide into 6 equal balls. Wrap each with plastic wrap, and let rest for 30 minutes before using.
Bake, following specific pie recipe instructions.
* Tom recommends using Tenderflake brand lard, which is apparently only available in Canada. Shortening can be substituted if lard cannot be obtained, but is definitely not *preferable* to lard.