Nana Hirl'S Pie Crust – a delicious recipe with all-purpose, cake flour, sugar, salt, cold lard, cold unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Process both flours, sugar, and salt in a food processor until combined. Add lard and pulse until mixture resembles coarse cornmeal, 5 to 6 times. Add butter and pulse 5 to 6 times, until it's pea-size. Place in a bowl, cover with plastic wrap, and chill 1 to 2 hours.
2
Remove mixture from refrigerator. Gently toss mixture with a fork. Add the vinegar, then the water, a tablespoon at a time; mix just until dry ingredients are moistened and the dough comes together and forms a ball. Gently gather dough into 2 disks and wrap in plastic wrap. Chill 1 to 2 hours.
3
On a floured surface, using a floured rolling pin, roll 1 dough disk to 1/8-inch thickness (about 11 inches wide). Gently press dough into a 10-inch cast iron skillet, allowing excess pastry to hang over edges. (Do not stretch dough or it will shrink during baking.)
1092
kcal
Calories
48
g
Fat
145
g
Carbs
19
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: 4 cups all-purpose flour, 2 cups cake flour, 2 tablespoons sugar, 2 teaspoons salt, and more.
Yes, Nana Hirl'S 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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