Handwritten recipe card for never fail pie crust
by: salvagedrecipes

Flaky Never-Fail Pie Crust

Handwritten recipe card for never fail pie crust
This vintage "Never-Fail Pie Crust" recipe is a cherished gem from handwritten family archives. It reflects a time when ingredients were simple but thoughtfully combined for the perfect bake. Made with lard for a rich, flaky texture and softened by lemon juice, this crust holds up to any filling, sweet or savory,without getting soggy. Unlike many pie doughs, it thrives after freezing and rolls out easily between wax paper. While it's delicate and may require patching, the result is consistently buttery and crisp. Whether you're baking a classic apple pie or a rich custard tart, this crust is your go-to for dependable results and nostalgic flavor.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16
Calories 290 kcal

Equipment

  • 2 pie pans

Ingredients
  

  • 3 cups flour
  • 1 cup lard
  • ⅓ tsp salt
  • 1 egg (beaten)
  • 4 oz lemon juice (Juice of 1 lemon)
  • cold water (if needed)

Instructions
 

Step 1: Combine Dry Ingredients

  • In a large bowl, mix together the flour, lard, and salt.
  • Use a pastry blender or fork to blend until crumbly.

Step 2: Add Wet Ingredients

  • Beat 1 egg in a separate bowl.
  • Add the juice of 1 lemon to the beaten egg.
  • Pour the egg-lemon mixture into the flour mixture.

Step 3: Form Dough

  • Gently mix until a soft dough forms.
  • If the dough feels too dry, add cold water, one tablespoon at a time.

Step 4: Chill the Dough

  • Divide the dough into two portions.
  • Wrap in wax paper or plastic wrap and freeze or chill for at least 1 hour.

Step 5: Roll Out

  • Roll out the dough between two sheets of waxed paper.
  • Line 2 pie pans as needed. Patch any cracks gently, dough is soft but forgiving.

Tips

  • Substitute butter or shortening for lard if preferred.
  • Add 1 tablespoon of sugar for a slightly sweet crust.
  • For extra flakiness, chill all ingredients before mixing.
  • This dough freezes beautifully for up to 3 months.
  • Use vinegar instead of lemon juice for a more traditional old-fashioned variation.

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 22gProtein: 4gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 30mgSodium: 85mgPotassium: 45mgFiber: 1gVitamin A: 75IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword Baking, buttery, crust, flaky, pie, vintage
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