Pie Crust(Old German Recipe)
A flaky, tender pie crust with a hint of sweetness and tang, perfect for fruit pies or savory fillings, suitable for both novice and experienced bakers.
Ingredients
Instructions
- In a small bowl, mix ice water, vinegar, beaten egg, and brown sugar. Keep in refrigerator.
- In a large bowl, sift together flour, salt, and baking powder.
- Add softened lard to the flour mixture.
- Work the mixture with fingers or a blender until crumbly.
- If the mixture seems wet or sticky, add an additional half cup of flour.
- Make a well in the center of the mixture.
- Pour the ice water mixture into the well and blend lightly.
- Turn the dough out onto a floured board and knead lightly.
Tips & Substitutions
For a flakier pie crust, ensure your lard is very soft but not melted. If you don't have lard, you can substitute with unsalted butter or vegetable shortening for a similar texture. Chilling the dough after mixing can help improve the structure. If you're in a hurry, using a food processor can speed up the mixing process, but be careful not to overwork the dough.
Serving Suggestions
This pie crust serves as an excellent base for sweet or savory pies. It pairs beautifully with filled dishes like fruit pies or quiches. Consider serving it alongside Irene Kehler-Smith Potato Salad for a delightful meal. You can also brush the crust with an egg wash for a shiny finish before baking.
Storage & Reheating
Store any leftover pie crust wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. If you'd like to freeze it, shape the dough into discs, wrap them well, and freeze for up to 3 months. To use frozen dough, thaw it in the refrigerator overnight before rolling it out.
Nutrition & Diet Analysis (per serving)
Each serving of Pie Crust(Old German Recipe) contains roughly 3372 calories, with 1g protein, 28g carbohydrates, and 361g fat. It is an excellent source of vitamin D (45% of the Daily Value) and calcium (23% of the Daily Value). Note that it is relatively high in sodium, at 2256mg per serving (98% 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 a specific type of flour?
Yes, all-purpose flour works well in this recipe. It provides a good balance of structure and tenderness. However, if you prefer a lighter crust, you might consider using a combination of all-purpose flour and pastry flour.
What can I do if my dough is too crumbly?
If your dough is too crumbly, it may need a bit more moisture. Gradually add a teaspoon of ice water at a time until it holds together better. Be careful not to add too much at once, as overworking the dough can lead to a tough crust.
How do I know when my pie crust is fully baked?
A fully baked pie crust should be golden brown and have a firm texture. If you're pre-baking it for a pie filling, bake it until the edges are lightly browned, about 10-15 minutes, and then add your filling for further baking.
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).