Impossibly Easy Pie Crust Recipe

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Impossibly Easy Pie Crust
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Ingredients
8
Count
Nutrition
432
Calories
Total time
30
Minutes
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Ingredients:

  • 1 tsp salt
  • 1 tsp sugar
  • 1 3/4 cups cold lard (or butter
  • 1 egg
  • 1 tsp vinegar
  • 1/2-3/4 cup ice cold water

Directions:

  1. Sift all dry ingredients together in a large bowl.
  2. Using a fork, two knives, your fingers or a pastry blender, cut the lard into the flour mixture until the lard is completely incorporated to small pea sized pieces.
  3. *Work quickly, as it is important that the lard stay cold, and not begin melting. Cold lard means flaky pastry. Melt-y lard means mushy gross pastry. Keep that in mind.*.
  4. In a small bowl, beat egg and vinegar with a 1/2 cup of cold water.
  5. * The egg will help to raise the dough as it cooks. Not everyone uses egg in their pastry. I do. This is why you WON'T fail here.*.
  6. Drizzle your COLD water/ egg mixture (remember the cold lard?) into the flour/ lard and using your free hand and a fork, pull the dry ingredients from the outer edge of the bowl towards the drizzle of liquid.
  7. When you have gotten all the Egg/ water in, squish the dough down lightly to force the dry and wet together more.
  8. * Do this without kneeding. Don't kneed. I forbid this action.*.
  9. Flip the dough over, exposing the dry bits on the bottom of the bowl. Drizzle a small portion of the left over cold water to dampen the dry ingredients.
  10. Fold the dough over on itself 1 time, and push firmly into the bottom of the bowl.
  11. * remember what I said about kneeding? Still don't do it.*.
  12. Using your fingers, imagine a 'cross' on the top of the dough, marking four (4) sections apart.
  13. Lay out four (4) sheets of plastic wrap, and place one (1) section of the dough on each sheet of the wrap, wrapping tightly, and squishing into a disc. Put in the fridge for at least 30 minutes to 'refirm' the lard.
  14. When your dough has solidified again, but you can still roll it, unwrap your plastic wrap, and lay it out flat. Place another piece of plastic on top, sandwiching the dough between them. Using your rolling pin, simply turn, roll, turn, roll until you have the size/ thickness you like.
  15. * Because you used the plastic wrap, you also don't have to scrape a bunch of sticky pastry dough off your counter or table. Awesome.*.
  16. I included Cooking time as the Fridge time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 432.27 Kcal (1810 kJ)
Calories from fat 276.11 Kcal
% Daily Value*
Total Fat 30.68g 47%
Cholesterol 42.29mg 14%
Sodium 208.55mg 9%
Potassium 200.5mg 4%
Total Carbs 33.12g 11%
Sugars 0.58g 2%
Dietary Fiber 1.4g 6%
Protein 4.89g 10%
Vitamin C 0.1mg 0%
Iron 0.7mg 4%
Calcium 78.4mg 8%
Amount Per 100 g
Calories 480.16 Kcal (2010 kJ)
Calories from fat 306.7 Kcal
% Daily Value*
Total Fat 34.08g 47%
Cholesterol 46.97mg 14%
Sodium 231.65mg 9%
Potassium 222.71mg 4%
Total Carbs 36.79g 11%
Sugars 0.64g 2%
Dietary Fiber 1.55g 6%
Protein 5.43g 10%
Vitamin C 0.1mg 0%
Iron 0.8mg 4%
Calcium 87.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.9
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

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