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!
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!