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Never Fail Amish Pie Crust

Want to know the secret to this flakey pie crust that turns out perfect every time? It's all about the lard.


Never Fail Amish Pie Crust - Photo courtesy Rhonda Flemming Hayes/Flickr (HobbyFarms.com)
Courtesy Rhonda Flemming Hayes/Flickr

Yield: Pastry for two single-crust pies or one double-crust pie

Ingredients

  • 3 cups flour
  • 1 tsp. salt
  • 1¼ cups refrigerated leaf lard
  • 1 egg (beaten)
  • 1/3 cup cold water
  • 1 T. vinegar

Preparation
Mix flour and salt in large bowl. Cut in lard with knives or pastry cutter until mixture resembles fine crumbs. Add egg, water and vinegar, and stir until just combined. Alternately, measure all ingredients into food processor and pulse until combined.

Turn onto floured counter or pastry cloth. Knead dough gently five to 10 times until dough comes together.
Divide dough in half. Roll each half quickly to 1/4 inch or desired thickness. Lay rolled dough in pie pan, fill and top as desired.

Blind bake empty crust at 375 degrees F for 20 minutes until evenly browned, or follow time and temperature as dictated in your favorite recipe.

—Recipe Courtesy Bluescreek Farm Meats

 

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Never Fail Amish Pie Crust

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Reader Comments
Hi Jennifer,
Yes, leaf lard is the highest-quality grade of lard. It's odorless and therefore good for baking. Lard from fatback or caul fat will have a darker color and more "porky" flavor.
Hobby Farms Editor, Lexington, KY
Posted: 11/13/2013 6:12:04 AM
LEAF lard?
Jennifer, Marshalltown, IA
Posted: 11/12/2013 6:59:00 AM
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