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Gravel & Dine

Grandma's Pie Crust

This pie recipe was passed down to me from my Grandma Forsman, who was known in my hometown as making the best pie crust. The crust gets it tender flaky texture from the use of lard. Makes 2 crusts (for a 2 crust pie) or 4 crusts (for a 1 crust pie).
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Prep Time 1 hour 30 minutes
Cook Time 11 minutes
Total Time 1 hour 41 minutes
Course: Dessert
Ingredients Method

Ingredients
  

  • Pie Crust Mix:
  • 3 c flour
  • Pinch salt
  • 1 c lard
  • Pie Crust:
  • 3 handfuls pie crust mix
  • 2-3 T water

Method
 

  1. Mix together the flour and salt.
  2. Freeze the lard for 15 minutes, then cut into ½ or so pieces. Cut lard into the flour and salt mixture until you have small pea sized pieces. You can use 2 knives, a pastry cutter, or a food processor (about 5-7 pulses should be enough).
  3. Refrigerate for at least one hour.
  4. To make a crust, liberally flour your counter top. Place 2-3 handfuls (depending on the size of your hand) into a small bowl and make a well in the center. Add 2-3 T of water (a T at a time) and mix just until it comes together.
  5. Roll out, adding flour as needed, until you have a 12 inch rough circle. Fold circle in half and then in half again, transfer to a pie pan and unfold. Trim crust 1 inch from the edge of the pan and fold extra under.
  6. If making a 2 crust pie, add filling, top with 2nd crust and then crimp edges.
  7. If making a 1 crust pie, crimp the edges. Fill and bake as directed in recipe.
  8. To bake a pre-baked pie crust, heat oven to 475 degrees. Crimp edges. Place parchment over the crust and fill with a layer of pie weights – pressing out to the edges. Bake for 6 minutes until crust is set. Remove pie weights and continue baking for 5 minutes more or until lightly golden. Cool before adding filling.