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100-Year-Old Pie Crust

100-Year-Old Pie Crust
83 votes, 3.56 avg. rating (71% score)
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Yield: Makes ample for a double-crust 8-inch pie.

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

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pie crust
Photo/Art by Amy Traverso


  • 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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2 Responses to 100-Year-Old Pie Crust

  1. Andi November 11, 2014 at 7:52 pm #

    Made this today ….. love it, I have always used a pie crust recipe from Marjorie Standish and she uses vinegar, egg and water. I love pie crust and this was so easy to work with. Had no problems and will be using this recipe for my Thanksgiving pies this year. I used this today to cover a chicken pie and with the remaining I made a Rustic Apple Pie and followed the recipe from the Barefoot Contessa. Thank you for sharing a vintage recipe and it’s going to be my go to for pie crust….I have posted this on my web page Andi thewednesdaybaker

  2. Tiffany April 15, 2016 at 9:37 pm #

    I’m curious @Andi, did you use actual lard? Or shortening, because every time I have used lard it’s been very… “earthy” smelling. And finding _rendered_ lard is nigh on impossible.

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