Mother'S Pie Dough
A versatile and flaky pie dough perfect for classic homemade pies, offering rich flavor and tender texture, ideal for both sweet and savory fillings, suitable for all skill levels.
Ingredients
Instructions
- Cut the lard into the flour and salt thoroughly until the mixture resembles coarse crumbs.
- Sprinkle cold water over the mixture and knead gently until the dough comes together.
- Divide the dough to make one complete pie crust and one shell.
Tips & Substitutions
For a flakier crust, ensure your lard is cold and cut it into the flour quickly to avoid warming it up. If you don't have lard, you can substitute with butter or a vegan alternative for a different flavor. Adjust the amount of cold water depending on the humidity in your kitchen, as this can affect dough consistency. Use a pastry cutter for best results.
Serving Suggestions
This pie dough is perfect for both sweet and savory pies. Fill it with your favorite fillings such as fruits for a classic dessert or meats and vegetables for a hearty dish. It pairs beautifully with Waldorf Crown Salad for a refreshing side. Serve warm with a scoop of ice cream or whipped cream for dessert.
Storage & Reheating
Store any leftover dough wrapped in plastic wrap in the refrigerator for up to a week. If you want to keep it longer, freeze the dough for up to three months. When ready to use, thaw it in the refrigerator overnight. To reheat a baked pie, place it in a preheated oven at 350°F for about 15-20 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Pie Dough contains roughly 647 calories, with 4g protein, 22g carbohydrates, and 61g fat. It is a good source of dietary fiber (17% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1748mg per serving (76% 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 regular flour?
Yes, all-purpose flour works well for this recipe. It provides a good structure and texture for the pie crust. Just ensure to measure it properly for best results.
What can I do if my dough is too crumbly?
If your dough is crumbly, it may need a bit more moisture. Gradually add an extra tablespoon of cold water while mixing until it comes together. Be careful not to overwork the dough to maintain its flakiness.
How do I know when the dough is ready?
The dough is ready when it holds together without crumbling and can be easily shaped into a ball. It should be smooth and slightly tacky but not sticky. If it feels too dry, add a bit more cold water.
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).