Pie Crust Recipe

 I am a pie baker .I made at least 2 a week. There is only two of us at home now. But son knows when to make a parts run to stop and see what flavor it is today. That said I have tried every pie crust under the sun. Since buying "The Amish Cook At Home",  I have never made another pie crust except Lovina's. High praise ! I do use lard 90 percent of the time. !0 %  of the time crisco. Always apple vinegar.Glad to know that regular vinegar can be used successful. Never bought apple vinegar till Lovina's recipe called for it.

I've used that recipe all my married life. I have often wondered where it came from. I have never known it to fail. My two married daughters and married grandaughters use it now. Last week daughter didn't have apple cider vinegar and used white vinegar...same results. Delicious and flaky. We do have trouble finding lard in the grocery though,,,so use regular shortning occasionally...still very tasty and flaky.

Thanks Suzanne, You are a dear to type that in. Yes, I did buy it at Sam's....... when I get back there I will complain.

The reason I wanted that particular pie crust recipe was because I figured it was made w/ lard. Lard is "BAD" now, and people don't have recipes for a lard crust. I usually just guess and thus wanted a recipe from an expert! If you are going to eat pie then just go "hog-wild (pardon the pun) I say!!

 

"My Homemade Pie Dough"    Lovina's, that is!

3 cups all-purpose flour

1 teaspoon salt

1 cup lard

1 large egg

1/3 cup cold water

1 tablespoon apple cider vinegar

To make the dough:

In a large bowl, combine the flour and salt. Stir to blend. Add the lard and rub it into the flour with your finger tips until the mixture resembles coarse crumbs. Add the egg, water, and vinegar and stir with a fork until the dry ingredients are moistened. Form the dough into a ball and divide that into 3 balls. Form a ball into a disk and roll it out to a 1/8-inch thickness on a floured surface.  

Fit the dough into a 9-inch pie pan and trim the edges to a 1-inch overhang. Fold the dough under and crimp the edges. If not using now, form the remaining 2 balls of dough into disks, place each in a resealable plastic bag, and freeze for up to 3 months.

Enjoy!

Sorry to hear about your bad luck with the book! I had a similar situation where the book came water damaged! It was replaced, but now I am even more careful.

Suzanne