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.
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.
Transcription of the Original Recipe
Read or copy the transcription
between waxed paper. It is never soggy no matter what filling is used. Don't worry if it has to be patched, due to it being so soft. It's still nice & flaky. Makes two 10 inch pies. Never-Fail Pie Crust 3 c. flour 1 egg, beaten 1 c. lard juice of 1 lemon ½ tsp. salt Combine flour, lard & salt. Blend with pastry blender or fork. Beat egg, add juice of 1 lemon & mix with flour combination. This should be a very moist dough. If it is too dry, add cold water. This pie dough improves with freezing & is best rolled out (over)
From Transcription to Instructions
Hi from Salvaged Recipes , the original directions are a short, friendly note that simply tells you to blend flour, lard and salt, mix in beaten egg and lemon until very moist, and that the dough “improves with freezing.” Our instructions unpack that for you: they tell you to add cold water sparingly (one tablespoon at a time) only if it’s dry, then divide the dough, wrap and chill or freeze for at least an hour, and roll between sheets of waxed paper so patching is easy. Those two clarifications make the order of steps and when to add liquid much easier to follow.
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
