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For years I made pie crust with lard because Grandma did and they were delicious. Well, I found out that you do not use as much lard as you do shortening. I now use oil and can't remember the amount of lard that is correct. Good luck.
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Here's the one I use.
Pie crust 5 lbs regular flour 3 lbs butter crisco 1 tbls salt 1 cup white karo 3 cups water mix together first 3 ingred with pastry cutter. disolve karo syrup with the water. add slowly stirring well. makes 20 -30 pie crust wrap individually in saran wrap and freeze |
As I read this I thought you must be Canadian! This is what my family has used for years. I have been having trouble finding decent lard in the USA and finally have had friends or family send it to me.
This recipe never fails and freezes well also. Opps the 1 pound lard, 5 cups regular flour, the egg, water and vinegar in the cup I use a pastry cutter to blend lard and flour and then add the rest. |
Originally Posted by waladopa
Here's the one I use.
Pie crust 5 lbs regular flour 3 lbs butter crisco 1 tbls salt 1 cup white karo 3 cups water mix together first 3 ingred with pastry cutter. disolve karo syrup with the water. add slowly stirring well. makes 20 -30 pie crust wrap individually in saran wrap and freeze |
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