Everybody loves flaky pie crust – but people are divided on whether to use shortening, lard or butter. Through trial and error, I think I have found the best of them all – by combining lard and butter. Try it ….. so light and flaky – you will love it.
- 1 egg
- 1 tbsp vinegar
- 3/4 tsp salt
- 3 cups white flour
- 3/4 cup cold vegetable lard or (if you prefer) shortening
- 3/4 cup cold butter
- 5 tbsp very cold water
- Lightly beat egg and vinegar
Whisk flour and salt
Using a pastry blender or 2 knives, cut in lard/butter until pea sized. Add very cold water to egg and vinegar mixture. Make a hole in the center of the flour blend and stir in the egg/vinegar/water combination. Work just until pastry comes together – adding slightly more liquid if it doesn’t, and if it is too wet, add a wee bit more flour. Work together just until it all comes into a solid mass. Knead very lightly on floured surface. Wrap tightly and put in the fridge for at least 40 minutes.
Roll on lightly floured board until just thin enough to use for pie dough.
This recipe makes enough for 1 smaller pie (top and bottom) or a large deep dish pie crust bottom.