We actually have two pie dough recipes here.
The first is a traditional pie crust recipe and the second adds a surprise ingredient.
You wouldn’t think there would be so many variations on traditional pie crust, but there certainly are and everyone has their favorite.
These are two of mine.
Pie Crust Recipe
- 2 cups flour
- 1 teaspoon salt
- 2/3 cup shortening or lard
- 2 tablespoons cold butter
- 4-7 tablespoons cold water
- Sift the flour with the salt. Cut in the shortening until the mixture looks like small peas. Cut in the butter coarsely. The addition of the butter makes a flaky pastry crust.
- Sprinkle this mixture with water a tablespoon at a time and mix lightly with a fork. Keep adding water 1 tablespoon at a time, just until dough will come together when you mix it with the fork.
- Gather the dough into a ball. (The dough can be refrigerated until ready to use at this stage). If using the pie dough now, divide the pastry into 2 sections, one just slightly larger than the other. Take the larger ball of dough and roll it out into a large, thin circle with a rolling pin. Make sure you sprinkle a bit of flour on the surface you are rolling the dough out on before you begin. Use the larger sheet of dough as the bottom crust of a 2 crust pie. Roll out the other piece for the top.
- Follow directions on the pie recipe for how to bake the pie.
Here is a pie crust recipe with a twist that a lot of people swear by. It adds the surprise ingredient – 7Up! Give it a try and see if you prefer it to the regular crust.
Never Fail Pie Crust Recipe
Makes enough for about 3 double crusted pies. Fans of this recipe call it the Never Fail pie crust.
6 cups flour
1 pound package lard
1 teaspoon salt
7 ounces 7UP soda pop
Add salt to flour and sift together. Mix in the lard until mixture resembles small peas. Add the 7Up and mix well. Divide the mixture into small balls, enough in each for a pie crust top or bottom and wrap in plastic wrap. Store in refrigerator until ready to use or use immediately for your favorite pie.
When ready to use, roll out as above. Follow the pie recipe for proper baking times and temperatures.
I also like the recipe that is right off the Tenderflake lard box. It is fantastic too.
Both of these recipes make a great crust. Try them both and see which one you prefer.