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Pastry – Brown Sugar

  • Author: Meagan


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

1 egg

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


From Meagan's Kitchen

One Comment

  • auntie jino says:

    Happy birthday to my most favourite of foodies in the whole world! I am always so excited when you have a new post. Sending lots of love x

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