Mother Eggers' Pie Crust
A flaky, tender pie crust made with lard and simple ingredients, perfect for sweet or savory pies, suitable for both casual and special occasions.
Ingredients
Instructions
- Cut flour and lard together until crumbly.
- Add beaten egg mixture with vinegar and water.
- Mix until dough forms.
- Form dough into tiny balls.
- Freeze the balls if not using immediately.
Tips & Substitutions
For a flakier crust, use chilled lard and work quickly to avoid warming it. If you don't have lard, you can substitute with butter or a vegetable shortening, though the texture may vary. Adding a tablespoon of vinegar to the egg mixture helps enhance the dough's tenderness. Ensure your flour is well-measured to maintain the right consistency. This pie crust is versatile and can be used for both sweet and savory dishes.
Serving Suggestions
This pie crust pairs beautifully with various fillings, making it ideal for fruit pies, quiches, or savory pot pies. Consider serving it with a scoop of German Chocolate Ice Cream for a delightful dessert experience. You can also complement your pie with whipped cream or a dollop of Peach Sauce(For Cake & Ice Cream) for added flavor and presentation.
Storage & Reheating
Once you've formed the dough into balls, you can store them in an airtight container in the freezer for up to three months. To use, simply take out the desired amount and let them thaw in the refrigerator overnight. If you have leftover baked pie crust, store it in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Mother Eggers' Pie Crust contains roughly 1901 calories, with 37g protein, 385g carbohydrates, and 25g fat. It is an excellent source of protein (73% of the Daily Value), calcium (70% of the Daily Value), and iron (69% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2890mg per serving (126% 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 pie crust ahead of time?
Absolutely! You can prepare the dough balls and freeze them in advance. Just remember to thaw them in the refrigerator before rolling out. This saves time and ensures you always have pie crust ready for spontaneous baking.
What if my dough is too crumbly?
If your dough feels too crumbly, try adding a small amount of cold water, one teaspoon at a time, until it comes together. Be careful not to add too much water, as this could make the crust tough. Aim for a dough that holds together without being sticky.
Is this pie crust suitable for sweet pies?
Yes, this pie crust can be used for both sweet and savory pies. If you're making a sweet pie, consider adding a tablespoon of sugar to the dry ingredients for a touch of sweetness. It's a versatile base that works well with various fillings.
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).