100-Year-Old Pie Crust
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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- 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.