The Flakiest Crust You Will Ever Make
So you are going to have to get past the initial reaction of using lard. Remember, lard was used as a cooking fat for centuries, but fell out of favor when hydrogenated vegetable shortening (Crisco) was invented in the early 20th century. If you look in old cookbooks, shortening meant using lard.
Did you know that lard contains no trans fats, has less saturated fat and cholesterol than butter, and contains healthy monounsaturated fats, just like olive oil. AND it produces a flakier crust than a butter crust and easily rolls out. So why wouldn’t you want to give it a try?
Lard Crust
Possibly the flakiest crust that you will ever make.
Ingredients
Single Crust
- 1 1/2 cups flour
- 1/2 cup lard
- 1/2 tsp salt
- 1 tbsp sugar
- 1 egg beaten
- 1/2 tbsp vinegar
- 2 - 3 tbsp cold water
Double Crust
- 3 cups flour
- 1 cup lard
- 1 tsp salt
- 1 tbsp sugar
- 1 egg beaten
- 1 tbsp vinegar
- 5 - 6 tbsp cold water
Instructions
- Blend flour, salt, and sugar.
- Cut in lard untll mixture looks like coarse meal.
- Mix egg, water, and vinegar.
- Add egg mixture to flour mixture until ingredients come together in a ball.
- Form dough into a disk and chill in refrigerator for 2 hours or overnight. Alternatively, roll out dough and place in pie plate, wrap with plastic wrap and chill for 2 hours or overnight.