Never-Fail Pastry
from my Grandma

We use this recipe for almost all fruit pies, so you'll see it referred to elsewhere on this site as I get pie recipes added.


  • 5 1/2 cups all purpose flour
  • 1 lb. Tenderflake lard
  • 1 egg
  • 1 tbsp. vinegar
  • water

Cut lard into flour until the size of peas.

Beat egg in a 1 cup measuring cup, add the vinegar and fill with water and mix. Add slowly to the flour and lard mixture, mixing with hands to help it form a ball. If it's a dry day, you may need to add more water. Don't mix too roughly as you'll squish the pieces of lard, which will make the pastry less flaky.

Should make about three double-crust or six single-crust pies (plus pie cookies).

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Last modified: Tue Oct 10 13:28:39 MDT 2006