Pie Crust – a delicious recipe with lard, boiling water, milk, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put lard in medium bowl.
2
Add water and milk.
3
Break up lard with 4 prong fork.
4
Tilt bowl and beat with fork in quick cross-the-bowl strokes until mixture is smooth like whipped cream and holds soft peaks.
5
Sift flour and salt on top of mixture with vigorous, round the bowl strokes, stirring quickly, forming dough that clings together and cleans bowl.
6
Pick up dough and work it into a smooth round ball.
7
Divide in half.
8
Roll out on floured board.
9
Lift and sprinkle flour under it if it tends to stick. Roll out to 1/8-inch thickness.
10
Do not grease pie pan, but dust flour over it lightly.
11
Trim excess dough from outside edges with a knife.
12
Prick holes around sides and in center with fork.
13
Bake until light brown.
572
kcal
Calories
16
g
Fat
91
g
Carbs
12
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 4 ingredients. The key ingredients include: 3/4 c. lard (later years used vegetable shortening), 1/4 c. boiling water, 1 Tbsp. milk, 2 c. sifted flour.
Yes, 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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