Desserts
100-Year-Old Pie Crust
By Yankee Magazine|Sep 19 2007|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanYou’ll love this recipe for another excellent and easy-to-handle pie crust.
Yield:
Makes ample for a double-crust 8-inch pie.Ingredients
2-1/2 cups flour
1 cup lard (no substitutes)
Dash of salt
1 tablespoon vinegar
1/2 cup milk
Instructions
Combine flour and lard and mix well with a pastry blender or two knives. Add salt and vinegar to milk and stir. Then combine milk mixture with flour and lard. Blend; shape into a ball and chill for 2 hours. Roll out on a floured pastry board.
Made this today ….. love it, I have always used a pie crust recipe from Marjorie Standish and she uses vinegar, egg and water. I love pie crust and this was so easy to work with. Had no problems and will be using this recipe for my Thanksgiving pies this year. I used this today to cover a chicken pie and with the remaining I made a Rustic Apple Pie and followed the recipe from the Barefoot Contessa. Thank you for sharing a vintage recipe and it’s going to be my go to for pie crust….I have posted this on my web page Andi thewednesdaybaker
I’m curious @Andi, did you use actual lard? Or shortening, because every time I have used lard it’s been very… “earthy” smelling. And finding _rendered_ lard is nigh on impossible.
It is horrible!