Saturday, December 1, 2012

Recipes: Never-Fail Pie Crust

"I have used this recipe for years. It produces enough dough for 2 double-crust or up to 5 single-crust pies, and you can keep this dough in the refrigerator for 2 weeks."

Never-Fail Pie Crust ingredients
Makes 4 or 5 crusts, depending on size and thickness
1-LB lard
5-1/2 to 6 cups flour
1 tsp salt
1/2 cup brown sugar
1 egg
7/8 cup water
Milk for brushing on the top crust
Sugar for light sprinkle on the top crust


  1. Measure flour, salt and brown sugar into bowl.
  2. Add cut-up pound of lard and blend well with hands. Heat from hands will soften the lard and mix more evenly.
  3. Break 1 egg into 7/8 cup water and blend with fork.
  4. Pour egg mixture into flour mixture and combine thoroughly.
  5. Transfer mixture from bowl to floured surface and press together into large ball; roll out to desired size.
  6. For golden top crust, brush with milk and sprinkle lightly with granulated sugar.
  7. Bake for 45 minutes to one hour, or longer, until crust is golden.

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