Grandma Lyna'S Best Pie Crust – a delicious recipe with flour, sugar, salt, chilled butter, lard, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
ALL INGREDIENTS AND TOOLS MUST BE ICE COLD, INCLUDING FLOUR AND SUGAR! MEASURE IN ADVANCE AND PLACE IN REFRIGERATOR FOR 1/2 AN HOUR BEFORE MAKING CRUST.
2
Measure flour, confectioner's sugar, and salt into work bowl of food processor. Pulse quickly 2-3 times.
3
Uncover bowl, add butter and lard/shortening, process 5-10 seconds until JUST blended.
4
Through feed tube, add beaten egg and vinegar and 1/2 of the water. Pulse 2-3 times.
5
Watching dough constantly, slowly drizzle the remaining water into the dough as processor is turning, STOPPING INSTANTLY when the dough begins to clump together. (It will look lumpy, rough and riddled with the yolk and butter. THIS IS NORMAL!).
6
Turn dough onto Saran Wrap. press into rough circle of pie pan shape, wrap and chill for at least 30 minutes.
7
Take off Saran Wrap. Roll chilled dough out between 2 layers of parchment paper. Lay into pan, fill and bake. Happy Baking!
502
kcal
Calories
26
g
Fat
57
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups all-purpose flour (I ONLY use King Arthur brand), 3 tablespoons confectioners' sugar, 3/4 teaspoon salt, 1/2 cup chilled butter, cut into 6 pieces (chilled hard), and more.
Yes, Grandma Lyna'S Best Pie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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