Easy Pie Crust {Shortening Free}
Desserts

Easy Pie Crust {Shortening Free}

When I was growing up we always had a big Sunday lunch.

Mom would get up early Sunday morning and get a roast ready for the oven. It would cook while we were at church and by the time we got home the entire house would smell amazing.

We would quickly change out of our fancy clothes and met back at the table for Sunday lunch. We always had our big meal at lunch time on Sunday.

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We would also always have pie. Mom made 2 pies every Saturday afternoon for Sunday lunch.

My mother is known for her pies. People covet them.

Growing up with a pie baking rock star instilled in all 3 of us kids a need to be able to bake a good pie.

Yes, even my brother can bake a pie.

….

Well, with a little help from Ma still ūüėČ .

When I got married I tried to keep the tradition of Sunday lunch alive in our home. Complete with a fresh baked pie.

I’ve experimented a lot with different pastries over the years. I never could get my Mother’s recipe just right. It is also a shortening recipe and I’m not really big on that. For awhile I used a recipe that came with my stand mixer but it wasn’t consistently good. And then I found this recipe. It has yet to let me down.

Easy Pie Crust

Notes:

I’ve done this with half whole wheat flour and it still came out great.

This recipe yields one double crust and one single crust (or three single crusts).

It freezes well.

You Will Need:

4 cups of flour

1 cup of lard (from pasture raised pigs. It is often free at a butcher’s shop – here is how to render it. If you can’t get lard you can use butter in it’s place.)

3/4 cup of butter

3 tablespoons of sugar

2 teaspoons of sea salt

1 egg

1/2 cup water

Directions

Combine the flour, lard, butter, sugar, and salt into a large bowl.

Mix until crumbly. I use my stand mixer for this with the flat paddle attachment, but you could also use a pastry cutter or a fork.

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In a small bowl mix the egg with the water.

Pour¬†into the flour mixture and mix until the dough starts to form. Don’t over mix the dough.

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Press the dough together to form a ball and then cut into 3.

It can be refrigerated for up to a week.

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Small family traditions sometimes seem insignificant, like a pie for Sunday lunch. But often times those are the things that will be remembered most, and in this case, passed down.

Passing on wisdom and eating pie.

It’s all good.

And amen.

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Easy Pie Crust

Ingredients

  • 4 cups of flour
  • 1 cup of lard (from pasture raised pigs. You can also use butter instead)
  • 3/4 cup of butter
  • 3 tablespoons of sugar
  • 2 teaspoons of sea salt
  • 1 egg
  • 1/2 cup water

Instructions

  1. Combine the flour, lard, butter, sugar, and salt into a large bowl.
  2. Mix until crumbly. I use my stand mixer for this with the flat paddle attachment, but you could also use a pastry cutter or a fork.
  3. In a small bowl mix the egg with the water.
  4. Pour into the flour mixture and mix until the dough starts to form.
  5. Press the dough together to form a ball and then cut into 3.

Notes

I've done this with half whole wheat flour and it still came out great.

This recipe yields enough for one double crust and one single crust (or three single crusts).

It can be refrigerated for up to a week.

It freezes well.

http://www.apriltellsall.com/2016/03/easy-pie-crust-shortening-free/

 

2 thoughts on “Easy Pie Crust {Shortening Free}

  1. This looks really delicious and pretty easy. I am always looking for a “go-to” crust recipe. You never know when you’ll need a good crust. Thanks for sharing! #coffeewithpatandcandy

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