angiecub

Try adding 2 more cups of flour. The standard recipe is 1/3 cup fat to 1 cup of flour. Good luck. You can just form these into balls or disks, double wrap, and freeze for up to six months if you don't need all of these crusts today. I make mine 12 at a time and freeze.

piepatch

I agree with angiecub, the ratio of fat to flour for pie crust is 1/3 cup of fat to 1 cup of flour. I use shortening, because it is a bit healthier (if there is such a thing), but lard makes a wonderful, tender pie crust. You say you used 1 pound of lard, but I am not sure how many cups are in a pound. If there are 2 cups of lard to a pound, and you used 4 cups of flour, you will need to add 2 cups of flour, and enough cold water to bring the dough together.

heylulu

1 pound of lard,5 cups of flour, 1 egg beaten in a measuring up 1 tbs of vinegar then add water to make a cup...this the recipe I use.....it's on the lard box.....

Jeanne Egeland

I use 3c flour to 1c lard and have for more years than I care to remember. It has always turned out fine.

jacie

hve used the 1` pound lard,5 cups of flour 1 egg beaten with the 1 tbs vinegar , then added water to make the cup. wonderful crust...... thanks again for reminding me that this is so much better than the boughten crust!!!!!

grannypat7925

My mother always said use 1 part shortening to 3 parts flour, a pinch of salt and enough cold water to make it stick together. always works for me.

fishnlady

I have always used 3 to 1 also. I also add 1 T vinegar and 5 T water with 1 egg beaten in. Makes the best crust.

That being said here is a recipe for pie crust using oil that a friend gave me years ago and it rivals my lard crust, believe it or not. It is easier too since it is rolled between two sheets of waxed paper.

Oil Pie Crust

1 ¾ cups flour
1 teaspoon salt
½ cup plus 2 Tablespoons oil
3 Tablespoons cold water
¼ teaspoon almond or vanilla extract, optional

Roll into 2 balls and then roll out between two sheets of waxed paper. Yield 2 crusts

blueangel

Lard makes good pie crust but I never use it,

sitzy

I want to thank everybody who replied to my inquiry about
pie crusts. I really appreciate it. Thanks again

resource fabricologist

This is my favorite pie crust recipe using lard

4 cups flour
1 Tbsp sugar
1 tsp. baking powder
1 tsp salt
1 1/2 cup lard (I don't measure..just use 3/4 of a 2 lb box)
Combine then add:
1 whole egg
1/2 cup water
1 tsp vinegar
Blend and add to lard mixture.Makes 4 single or 2 double pies. Freezes well. I roll in ball shape, wrap in saran and put in zip-lock bag.Will keep up to 2 weeks in refrigerator. The secret to rolling it out is to chill prior to rolling out. Use a cloth rolling pin cover and cloth pastry cloth using flour on both. Doesn't stick.