Bride'S Pie Crust(Never Fails)
A classic, foolproof pie crust recipe featuring flaky, tender layers made with lard, perfect for sweet or savory pies, suitable for bakers of all skill levels.
Ingredients
Instructions
- Cut the lard in half and set one half aside in the refrigerator.
- In a large bowl, cut the remaining half of the lard into small pieces.
- Pour boiling water over the lard and stir until the mixture becomes a creamy mass.
- Add salt and sugar to the mixture and stir well.
- Sift the all-purpose flour with the baking powder and stir into the mixture.
- Mix thoroughly with two knives using a crosscutting motion until completely blended.
- Form the mixture into one large ball.
- Wrap the ball in wax paper and refrigerate to cool.
- Divide the chilled dough into two equal halves.
- Roll each half into a 9-inch pie crust for a two-crust pie, refrigerate the other half.
Tips & Substitutions
For an extra flaky crust, ensure your lard is very cold before incorporating it. You can substitute half the lard with unsalted butter for a different flavor profile. If you prefer a vegan option, use vegetable shortening or coconut oil. Always sift the flour with baking powder to avoid lumps and improve texture.
Serving Suggestions
This pie crust is perfect for both sweet and savory pies. Serve it with classic fillings like apple or cherry for dessert, or try it with a savory quiche. It pairs beautifully with Tossed Greens With Strawberries for a light meal. Consider serving with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and place it in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze the wrapped dough for up to 3 months. Thaw in the refrigerator before using.
Nutrition & Diet Analysis (per serving)
Each serving of Bride'S Pie Crust(Never Fails) contains roughly 253 calories, with 7g protein, 51g carbohydrates, and 4g fat. It is an excellent source of vitamin C (46% of the Daily Value), dietary fiber (29% of the Daily Value), and calcium (24% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1100mg per serving (48% 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 use all butter instead of lard in this pie crust?
Yes, you can use all butter for a richer flavor, but it may result in a slightly less flaky crust. Make sure to chill the butter before use to achieve the best texture.
How can I prevent my pie crust from shrinking while baking?
To prevent shrinking, make sure to chill your dough thoroughly before rolling it out. Additionally, avoid stretching the dough when placing it in the pie dish. Pricking the bottom with a fork can also help.
What's the best way to roll out the dough?
Roll out the dough between two sheets of parchment paper to prevent sticking. Use a light touch and keep the thickness even. If the dough cracks, simply press it back together gently.
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).