Most Tender Pie Crust
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 1,206.0
- Total Fat: 79.4 g
- Cholesterol: 73.0 mg
- Sodium: 1,167.5 mg
- Total Carbs: 105.7 g
- Dietary Fiber: 9.4 g
- Protein: 18.5 g
View full nutritional breakdown of Most Tender Pie Crust calories by ingredient
Introduction
Adapted from Grandma! Lard produces one of the most tender and flakiest crusts out there, but the key (thanks WCA) is to buy a good quality, not over-processed or hydrogenated brand (i.e. Tenderflake) to avoid any “off” aftertaste. Grandma swore by her pie crust for years until Crisco took over the supermarket (sad since lard is actually cheaper and healthier than butter, containing less saturated fat, more monounsaturated fat and has no additives or impurities, like non-organic butter has (i.e. colour, antibiotics and hormones in cow feed) – this is simply her formula updated for the 21st century.Makes 2 9" single crusts (NI is per crust) Adapted from Grandma! Lard produces one of the most tender and flakiest crusts out there, but the key (thanks WCA) is to buy a good quality, not over-processed or hydrogenated brand (i.e. Tenderflake) to avoid any “off” aftertaste. Grandma swore by her pie crust for years until Crisco took over the supermarket (sad since lard is actually cheaper and healthier than butter, containing less saturated fat, more monounsaturated fat and has no additives or impurities, like non-organic butter has (i.e. colour, antibiotics and hormones in cow feed) – this is simply her formula updated for the 21st century.
Makes 2 9" single crusts (NI is per crust)
Number of Servings: 2
Ingredients
-
1 ¼ cups flour (divided)
1 cup whole wheat pastry flour
½ tsp nutmeg
¼ tsp baking powder
1 tsp sea salt
5.8 oz (about ¾ cup) lard
1/3 cup ice water
1 tbsp rice vinegar
Directions
In a large bowl with a pastry blender or two knives, cut lard into flour and salt until particles are the size of small peas.
In a small bowl, combine the remaining 1/4 cup flour, the water and the vinegar, whisk until smooth.
Pour all at once into lard/flour mixture; stir with a fork just until the ingredients are combined.
Divide dough in half, wrap each in plastic wrap and chill a minimum of 2 hours, preferably overnight (I tried skipping this once - don't!).
Roll out and bake as your recipe directs.
Serving Size: makes 2 pies
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
In a small bowl, combine the remaining 1/4 cup flour, the water and the vinegar, whisk until smooth.
Pour all at once into lard/flour mixture; stir with a fork just until the ingredients are combined.
Divide dough in half, wrap each in plastic wrap and chill a minimum of 2 hours, preferably overnight (I tried skipping this once - don't!).
Roll out and bake as your recipe directs.
Serving Size: makes 2 pies
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
