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This is a delicious pie dough recipe, great for pies that are sweet. Double the ingredients if you need to top your pie with dough.
Yield: 1 crust
I got this recipe from the book "Cooking" by James Peterson.
If it wasn't for my Grandma's pie dough recipe I doubt I would make pies. This pie dough recipe is no fail. It's the greatest and very flakey. I usually make it with lard if I have it or else use crisco. It rolls out wonderful, doesn't crack and is easy to fold over in the pie dish. Hope you enjoy.
4 C Flour
1 tsp Baking Powder
1 tsp Salt
1 ½ C Lard (she sometimes used Crisco or the butter Crisco if she didn't have Lard)
Cut into flour mixture (I use the dough hook on my kitchen aid)
¾ C Water
1 Tbsp. Vinegar
With wire whip or spoon mix these 3 ingredients together and add to flour mixture.
Make sure you put plenty of flour on the counter while rolling out, and on top of the crust. You can turn this over and it won't break or crack. It's wonderful. If you make it with lard sometimes putting it in the fridge for a half hour or so helps.
After my pie has baked I usually use a egg wash and it gives it a nice shine and color in the last 15 or 20 minutes of baking.
Happy Pie making
This is a delicious pie dough recipe, great for pies that are sweet. Double the ingredients if you need to top your pie with dough. View the full recipe here: Basic Pie Dough