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100-Year-Old Pie Crust

100-Year-Old Pie Crust
24 votes, 3.88 avg. rating (77% score)
100-Year-Old Pie CrustPhoto/Art by Amy Traverso

Yield: Makes ample for a double-crust 8-inch pie.

You'll love this recipe for another excellent and easy-to-handle pie crust.


  • 2-1/2 cups flour
  • 1 cup lard (no substitutes)
  • Dash of salt
  • 1 tablespoon vinegar
  • 1/2 cup milk


Combine flour and lard and mix well with a pastry blender or two knives. Add salt and vinegar to milk and stir. Then combine milk mixture with flour and lard. Blend; shape into a ball and chill for 2 hours. Roll out on a floured pastry board.

Updated Wednesday, September 19th, 2007

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