Buttercream Couture » Home of the Impostor Pastry Chef

User-friendly Pie Crust

My Grandma gave me this recipe two years ago after I told her about a particularly frustrating Thanksgiving pie-making venture. It was her mothers (my great-Grandmothers) fail proof recipe, no trickery, no ice water this-and-that AND it makes enough at once for four double crust pies! I died and went to flakey-crust heaven at that moment, I knew this was a game changer. No more failed attempts ending in Pillsbury for this girl ;)

Empty your mind of all previous pie crust knowledge. This is nothing like the traditional way, it even handles differently, but the end result is fantastically the same!

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 Ingredients:

1 lb lard (you can use shortening too…if you’re a sissy)

1 cup boiling water

5 cups four

1 tsp salt

1 tsp baking powder

How I do it:

Chuck the lard into your mixer, turn it on low and slowly add the boiling water. Let that get all friendly and then start adding your flour, salt and baking powder (I use the dough hook or the cookie paddle for this, fyi). You should end up with a big hunk o’dough that looks a tad greasy. Grab it out of the mixer, get it on a lightly floured surface and cut it into eight equally-sized pieces. And thats it! Each piece is a crust, its easy to roll out, not prone to tearing and bakes into a flakey wonderland! But my favourite feature is that  you can pat the pieces into hamburger patty type shapes, wrap them and put them in the freezer for another time. Ha HA ha, take THAT frigid and difficult traditional pie crust!

Give it a try and let me know what you think!

 

xo,

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  • March 30, 2013 - 8:36 am

    Mandy Young - I was doubtful that this recipe would work for me…I seem to fail at every pastry recipe there is…but this worked! it actually worked! I love it… golden brown,flaky crust and to die for! my family loved it! this is the recipe I will use forever and ever :)ReplyCancel

  • June 17, 2015 - 9:47 am

    Nicky - Best pie recipe ever. Very easy to handle and works great with dessert pies and chicken pot pies. Thanks for the shareReplyCancel

  • December 24, 2015 - 9:56 pm

    Josie Ella - I will never use a different pie crust recipe ever again. In fact, I’m going to delete -toss -unbookmark – unpin every pie crust recipe I’ve ever prayed might work better than the other. This pie crust is tender, flaky, easy to roll, freezes beautifully, simply perfect. Plus it makes a lot of pie crusts that I just freeze for later. You can make fruit pies, meat pies, pot pies pretty much anything that needs a crust. Try this recipe! The first time I made it, it was perfect.ReplyCancel

    • December 24, 2015 - 10:10 pm

      Josie Ella - One more thing… use the lard, don’t be a sissy! You won’t regret it, you will regret it if you don’t.ReplyCancel

  • October 5, 2017 - 7:20 am

    Diana - I made this recipe very sticky do I add more flour when I roll it out or how do I do it you didn’t say with your details first time trying to do pie crust. Thanks DianaReplyCancel

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