Pie Crust

  • Prep Time: 5 mins
  • Total Time: 18 mins
  • Yield: 39-inch crusts
  • About This Recipe

    “My mother has always used this recipe for her crusts. She got the recipe from her mother.”


  • 2cupsflour
  • 1cuplard, cold
  • 1teaspoonvinegar
  • 1/3 cupmilk
  • 1pinchsalt
  • Directions

  • Cut lard into the flour.
  • Add the last three ingredients, mix and form into ball.
  • Divide into thirds.
  • Chill.
  • This will be sticky until you chill it.
  • Keep unused portion in refrigerator until needed.
  • Roll each out into a 9″ piecrust.
  • If you are baking single crust bake at 400 degrees for 11-13 minutes or until lightly browned.
  • If you are making a double crust pie follow directions from the can of fruit.
  • As you bake your pie, you may want to add foil around the edges so they don’t brown to quickly.
  • Reviews

  • “Good recipe! I added a bit of sugar as I made a sweet pie, Thanks”

  • “I used tenderflake shortening.I divided it in 2 balls.I’m glad I did cause it was perfect for the apple pie I made.3 balls of it would have not been enough for a pie.I like the flakiness of the crust.It was very easy to roll.I didn’t have problem with it.Thanks Charlotte :)Made for PAC Fall 2011”

  • “I have never made pie crust before. This was super easy! It worked wonderfully. I did add almost a cup of flour because it was pretty sticky and on my Tenderflake package the recipe called for a 3:1 ratio flour to lard. I made a lemon meringue pie and a quiche lorraine and the crust works beautifully with both of them! Thank you Charlotte! i don’t know where the bad ratings came from. The only complaint was from my boyfriend who didn’t like how it tasted raw.. lol!”

  • “doesn’t anyone include bake times and temperatures or am I just missing them?”