Friday, March 1, 2013

Recipes: Pie Crust

We are posting these pie crusts in the order received. At this initial posting of two recipes, the order also reflects the age of the recipe, starting with the oldest first.

"I've relied on this recipe for years.

The Never-Fail Pie Crust recipe can be kept in refrigerator for 2 weeks. For golden top crust on your desserts, brush with milk and sprinkle lightly with granulated sugar."

Never-Fail Pie Crust
Makes 4 or 5 crusts, depending on size and thickness
5-1/2 to 6 cups flour 
1 teaspoon salt 
1/2 cup brown sugar
1-pound lard, cut into pieces
1 egg
7/8 cup water

  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 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.
  6. Roll out to desired size.
  7. Bake for 45 minutes to one hour, or longer, until crust is golden.

"Tightly wrapped in plastic wrap, this pastry will keep for up to three (3) days in the refrigerator and for up to three (3) months in the freezer. I use this crust when making apple pie."

Flaky Pie Pastry
Makes 2 (9-inch) single shells or one double-crust pie
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup vegetable shortening, butter or lard, chilled
3 to 4 Tbsp ice water

  1. In a large bowl, combine the flour and salt; cut in the chilled shortening, butter or lard until the mixture resembles coarse meal.
  2. Sprinkle the ice water over the mixture, 1 Tablespoon at a time, tossing with a fork, until the pastry can be gathered into a ball. (Use additional drops of water if necessary.)
  3. Divide the ball of dough in half; flatten each half into a 6-inch disk. Wrap individually in waxed paper and chill for at least 45 minutes.
  4. Then, on a lightly floured surface, roll out one of the pastry rounds into an 11- to 12-inch circle.
  5. Fold the circle into quarters or roll loosely over a lightly floured rolling pin; transfer to a 9-inch pie pan.
  6. Unfold and ease the pastry into the pan without stretching it. 
  7. If you are making a double-crust pie, keep the remaining, unrolled portion chilled until needed.
Download free PDF file here.

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