Country Pie Crust
A versatile and flaky country pie crust with a tender texture, perfect for sweet or savory pies, appealing to home bakers seeking a traditional, homemade pastry.
Ingredients
Instructions
- Mix flour, baking soda, and salt together.
- Cut butter and lard into the flour mixture until it resembles crumbs.
- Add water (egg mixture) and mix until the dough comes away from the bowl.
- Sometimes you may have to add more water to achieve the right consistency.
- Roll out on a floured surface.
Tips & Substitutions
For a flaky crust, ensure that your lard and butter are very cold before cutting them into the flour. If you prefer a different fat, unsalted butter can be used instead of lard for a more buttery flavor. Additionally, if you need a dairy-free option, try using coconut oil in place of butter. Remember to add water gradually to maintain the right consistency without making the dough too sticky.
Serving Suggestions
This country pie crust is perfect for savory pies like chicken pot pie or sweet pies such as apple or cherry. It pairs beautifully with Mrs. Kinney'S Sponge Cake as a delightful dessert option. Serve slices warm with a scoop of vanilla ice cream or a dollop of whipped cream for a comforting finish to any meal.
Storage & Reheating
Store any leftover pie crust wrapped tightly in plastic wrap in the refrigerator for up to three days. For longer storage, freeze the wrapped dough for up to three months. When ready to use, thaw it overnight in the refrigerator. If you have baked pie leftovers, cover them with foil and refrigerate for up to four days, reheating in a low oven to restore crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Country Pie Crust contains roughly 1372 calories, with 21g protein, 249g carbohydrates, and 35g fat. It is an excellent source of calcium (53% of the Daily Value), protein (41% of the Daily Value), and potassium (34% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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-purpose flour instead of bread flour?
Yes, all-purpose flour works well in this recipe and will still yield a flaky crust. However, if you want a sturdier texture, you can use a combination of all-purpose and bread flour. Just ensure to maintain the same total quantity of flour used.
What can I do if my dough is too crumbly?
If your dough is too crumbly, it may need more moisture. Gradually add small amounts of cold water until the dough holds together without being sticky. Be careful not to overmix, as this can lead to a tough crust.
How thick should I roll out the pie crust?
Aim for about 1/8 inch thickness when rolling out your pie crust. This thickness will ensure a flaky texture while holding the filling without becoming soggy. Adjust as needed depending on the type of pie you are making.
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).