100-Year-Old Pie Crust Recipe
This treasured family recipe produces a flaky, tender crust that modern shortcuts simply can't replicate. Whether you're baking for the holidays or simply craving the comfort of homemade pie, this century-old technique guarantees results that will transport you back to grandmother's kitchen.
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Servings: 1 double pie crust
Calories: 275kcal
Equipment
- Pastry Cutter
- Large bowl
- Wax Paper
Ingredients
Pie Crust Ingredients
- 2 1/2 cups all-purpose flour unbleached preferred for authentic texture
- 1 cup lard cold and cubed, or high-quality leaf lard
- 1/2 tsp salt preferably kosher salt for better distribution
- 1 tbsp granulated sugar optional, adds tenderness
- 1 tbsp apple cider vinegar helps prevent gluten development
- 1/4-1/3 cup ice-cold water
Instructions
- Fill a cup with water and add ice cubes. Measure your flour into a large bowl and place it in the refrigerator for 15 minutes before starting.
- Mix the flour, salt, and optional sugar in a large bowl. Whisk these ingredients together for better incorporation.
- Using two butter knives or a pastry cutter, cut the cold lard into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Take your time with this step.
- Combine the apple cider vinegar with ¼ cup of the ice water. Sprinkle this liquid over the flour mixture one tablespoon at a time, tossing lightly with a fork after each addition. Add only enough liquid for the dough to begin holding together when squeezed—usually 4-6 tablespoons total.
- Gather the dough with your hands and press it together gently. Avoid kneading, which develops gluten and toughens the crust. Divide the dough into two discs, one slightly larger for the bottom crust. Wrap each in waxed paper.
- Refrigerate the dough for at least one hour. This critical cooling period allows the gluten to relax and the fat to re-solidify.
- After chilling, roll out the dough on a lightly floured surface to about ⅛ inch thickness. Use for your favorite pie recipe.
Notes
For fruit pies, brush the top crust with cream and sprinkle with raw sugar, a technique used for special occasion pies in the early 1900s.
If lard is unavailable, use an equal amount of vegetable shortening, though the texture will be slightly different.
For those avoiding animal products, use cold coconut oil (solid form) with a tablespoon of extra flour.
European-style butter can replace up to half the lard for added flavor complexity.
If lard is unavailable, use an equal amount of vegetable shortening, though the texture will be slightly different.
For those avoiding animal products, use cold coconut oil (solid form) with a tablespoon of extra flour.
European-style butter can replace up to half the lard for added flavor complexity.
Nutrition
Calories: 275kcal | Carbohydrates: 23g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Sodium: 120mg | Fiber: 1g
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