This is from my Mom and it just may be my favorite pie crust – quick to make and always easy to roll out. Deanna found it in an old church cookbook from a small town in Saskatchewan and the official name is ‘Never Fail Pie Crust’, by P. Carson. I found it very easy to work with and even made a second batch today to make sure it wasn’t a fluke – thankfully, pie season is upon us!
Brown Sugar Pastry
1 lb./454 g lard (Tenderflake)
5 c. flour AND 2 t. salt
3 T. EACH vinegar AND brown sugar
2/3 c. water
Use a pastry cutter to combine the lard, flour and salt in a large bowl. In a separate small bowl, measure out the vinegar, brown sugar and egg and beat with a fork, then add the water and mix again.
Add all of the wet ingredients into the flour mixture and combine as well as you can with a wooden spoon before using your hands. Continue blending with your hands until it all comes together – I found it to be slightly sticky – and then separate it into 5 equal portions (I do mine into discs – use a kitchen scale!) and then either chill it for a couple of hours before using or freeze or refrigerate it until you wish to use it.
This makes 5 pie crusts or easily 2 large pies – I sometimes save the bits from the first 4 crusts that I roll out (or the first 2 full pies that I make) and it’s usually enough for 1 more crust.
- Category: Pastry