Over 110-Year-Old Pie Crust Recipe
A historic, flaky pie crust recipe featuring simple ingredients like lard and vinegar, perfect for traditional homemade pies and suitable for all baking enthusiasts.
Ingredients
Instructions
- Cut the lard into the flour and salt until mixture resembles coarse crumbs.
- Beat the egg until light in color in a 1-cup measuring cup.
- Add vinegar to the beaten egg, then fill the cup with cold water.
- Add just barely enough of the liquid to hold the dough together, about 4 tablespoons.
- Handle the dough as little as possible to keep it tender.
- Roll out the dough into a pastry and proceed as for any pastry recipe.
- Makes enough pastry for 2 (9-inch) pie shells.
Tips & Substitutions
For a flakier crust, ensure the lard is cold and cut it into the flour quickly. If you don't have lard, unsalted butter can be a fine substitute, though it may alter the flavor slightly. When adding water, do so gradually to avoid a sticky dough. Remember, handling the dough too much can lead to a tough crust, so keep it minimal. This crust works well with Peach Cobbler (Or Any Preferred Fruit).
Serving Suggestions
This pie crust is perfect for sweet or savory pies, making it versatile for a variety of fillings. Serve it with a scoop of vanilla ice cream for a classic dessert pairing, or fill it with savory ingredients for a hearty meal. It pairs beautifully with Joyce'S Pie Crust(Two Crusts) for a double-layered pie experience.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and refrigerate for up to 3 days. If you want to keep it longer, freeze the wrapped dough for up to 3 months. When ready to use, thaw in the refrigerator overnight before rolling out. Always handle the dough gently after freezing to maintain its tenderness.
Nutrition & Diet Analysis (per serving)
Each serving of Over 110-Year-Old Pie Crust Recipe contains roughly 495 calories, with 7g protein, 85g carbohydrates, and 8g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1044mg per serving (45% 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 crust a day in advance and store it in the refrigerator. Just be sure to wrap it well to prevent it from drying out. If you want to prepare it even earlier, freeze it and then thaw it before rolling out.
What can I use instead of lard?
If you're looking for a substitute for lard, unsalted butter or a vegetable shortening can work. Butter will give a rich flavor, while shortening provides a flaky texture. For a dairy-free option, use coconut oil or a non-dairy butter alternative.
What type of flour is best for this recipe?
All-purpose flour is ideal for this pie crust recipe, as it provides the right balance of structure and tenderness. If you prefer a healthier option, you can use whole wheat flour, but the crust may be denser and require additional liquid.
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).