Never Fail Pie Crust
This Never Fail Pie Crust is a simple and reliable recipe that yields flaky and delicious crusts perfect for any pie. With a rich flavor from lard and a touch of salt, it suits both sweet and savory fillings. Ideal for bakers of all levels looking for a hassle-free crust option.
Ingredients
Instructions
- Mix flour, lard and salt together well.
- Beat the egg in a cup; add enough milk to fill the cup.
- Pour the egg and milk mixture over the flour and lard mixture.
- Combine all ingredients thoroughly.
- Roll out the dough and place it in pans; you can freeze the crusts.
- Crusts freeze very well.
Tips & Substitutions
For a flakier crust, consider substituting half of the lard with butter. If you prefer a lighter texture, you can also use vegetable shortening instead of lard. When mixing, avoid overworking the dough to keep it tender. Ensure all ingredients are cold before mixing to achieve the best results.
Serving Suggestions
This versatile pie crust is perfect for both sweet and savory dishes. Serve it with your favorite fillings, such as a classic Cherry Cobbler or a rich Pineapple Pie - Nana'S Secret Recipe. Pair with a simple salad or side dish like Five Cup Salad to complement the meal.
Storage & Reheating
To store leftover pie crusts, wrap them tightly in plastic wrap or place them in an airtight container. They can be frozen for up to three months. When ready to use, thaw in the refrigerator overnight before rolling out. Reheat any baked pie at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Pie Crust contains roughly 1356 calories, with 12g protein, 148g carbohydrates, and 80g fat. It is an excellent source of calcium (32% of the Daily Value), protein (25% of the Daily Value), and iron (21% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 781mg per serving (34% 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, you can use all-purpose flour for this pie crust. It will yield a slightly different texture but should still work well. Just ensure it's well-measured and sifted for the best results.
What can I do if my dough is too crumbly?
If your dough is too crumbly, try adding a little more milk, one tablespoon at a time, until it comes together. Be cautious not to overmix, as this can lead to a tough crust.
How do I know when my pie crust is done baking?
Your pie crust is done when it is golden brown and firm to the touch. If you notice the edges browning too quickly, cover them with foil to prevent burning while the center continues to bake.
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).