Violet Kirchhoff’s Never-Fail Pie Crust

Ingredients

• 3 cups flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup lard or 1 1/4 cups shortening
• 1 egg
• 5 tablespoons cold water
• 1 teaspoon vinegar

Steps

1. Sift the flour, baking powder and salt. Cut in the lard until the mixture is like cornmeal in texture.
2. Beat the egg with the water and vinegar.
3. Make a well in the dry ingredients, pour in the liquid and mix with a fork.
4. Roll out and line pie tins.

Notes

Makes 3 single 9-inch crusts or 1 9-inch double-crust pastry.

Sent in by Violet Kirchhoff of Concordia, Missouri.

A different recipe from Leona Brotherton’s Never Fail Pie Crust on the site (this one adds an egg and vinegar).

From a newspaper feature of reader pie-crust recipes (“The best pie crusts you’ve ever tasted”, tested by Beryle Wyatt) that Rosie Lee saved; the whole page is shown below.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.