What I Liked About This Recipe
Nothing screams novice baker like a botched pie crust. This is a recipe that was simple and easy to follow. The recipe produced a dough that held up well to rolling and lattice work, while still producing a tender and flaky crust. If you want to make pie like grandma, then use this recipe!
The Vintage Pie Crust Recipe
One Pound of flour nicely sifted to quarter pound of butter and one quarter pound of lard, one teaspoonful of salt, fine, mixed in flour while dry; then with your hands rub the butter and lard into the flour until thoroughly mixed, then add enough cold water and mix with your hands so as to make pastry hold together, be sure not have it too wet; sprinkle flour very lightly on pastry board, and roll pastry out to the thickness of an egg-shell for the top of fruit, and that for the bottom of fruit must be thin as paper. In roiling pastry, roll to and from you; you don’t want more than ten minutes to make pastry.
A Modern Method
1 pound flour
4 oz butter
4 oz lard
1 tsp salt
Sift flour into mixing bowl. Add the salt and mix thoroughly. Next toss in the butter and lard and mix with hands until pea sized lumps start to form. Mix in enough cold water to form mixture into a ball of dough. Roll pastry thin and use immediately.
For a single crust pie, cut the recipe in half. For double crust, fruit-filled pies, use recipe as instructed.
What We Can Learn
Before using this recipe, I was obsessive in keeping each component as cold as possible. I was nervous to use room temperature ingredients and mix with my hands instead of a pastry blender. I feared that this method would keep the dough warmer than intended and produce a tough and chewy pastry. However, I was pleasantly surprised with the final result. I ended up with a pastry that had great flavor and was incredibly tender and flaky. This has become my go-to pie recipe. Enjoy!