A Really Good Crust
A flaky, buttery crust perfect for pies and tarts, combining tender texture with a subtle tang from vinegar, suitable for both sweet and savory dishes.
Ingredients
Instructions
- Mix flour, salt, and lard together.
- Beat egg, ice water, and vinegar together.
- Add the egg mixture to the flour mixture. Knead 20 times and chill.
- Roll the dough for two crusts.
- This crust can also be frozen before rolling.
Tips & Substitutions
For a flakier crust, ensure your lard is cold before mixing. If you run out of lard, you can substitute with butter or shortening, but this may alter the flavor slightly. If your dough is too dry, add a bit more ice water, a tablespoon at a time. Remember to handle the dough gently to avoid toughening it. This crust is perfect for savory pies or can be used in desserts like those found in American recipes.
Serving Suggestions
This crust is versatile and can be used for both sweet and savory pies. Serve it with a hearty chicken pot pie or a classic apple pie for dessert. Pair it with a side salad or some roasted vegetables for a complete meal. It also pairs beautifully with Carameled Popcorn for a delightful dessert combination.
Storage & Reheating
To store leftovers, wrap the dough tightly in plastic wrap and place it in an airtight container. It can be refrigerated for up to three days. For longer storage, freeze the wrapped dough, where it can last for up to three months. When ready to use, thaw it in the fridge overnight before rolling it out. Always avoid refreezing once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of A Really Good Crust contains roughly 1348 calories, with 14g protein, 163g carbohydrates, and 72g fat. It is an excellent source of calcium (32% of the Daily Value), protein (29% of the Daily Value), and iron (24% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 991mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this crust ahead of time?
Yes, you can prepare the crust ahead of time. After mixing and kneading, wrap it tightly in plastic wrap and refrigerate for up to three days, or freeze it for up to three months. Just remember to thaw it in the refrigerator overnight before rolling it out for your pie.
What is the best way to roll out the dough?
To roll out the dough evenly, make sure your workspace and rolling pin are lightly floured to prevent sticking. Start from the center and roll outward, rotating the dough occasionally for an even thickness. If the dough shrinks back, let it rest for a few minutes before continuing to roll it out.
What types of pies work best with this crust?
This crust is ideal for both sweet and savory pies. It works wonderfully with fruit pies like cherry or blueberry, as well as savory options like quiches and pot pies. Experiment with different fillings to find your favorite combination, and enjoy the flaky texture this crust provides.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).