14 November, 2022
Babci’s 100 Year Old Pie Crust RecipePosted in : Dessert, Misc. on by : Christine
That was back in the ’80 when I got the recipe from her, there is also a note on it to “Guard with life”! This should be one heck of a good pie crust and it truly is. You won’t find a more tender and toothsome one out there and it uses just old fashion ingredients and technique. My Babci (grandma) was a prolific baker who turned out the most beautiful cookies, cakes and pies whatever the holiday and I was always there when I could be to watch, assisting when she’d let me. From my favorite baker to you.
Babci's 100 Year Old Pie Crust Recipe
Makes two crusts
- 2 1/2 c flour
- 1 c cold leaf lard, cut into small pieces sub: unsalted butter
- 1 t salt
- 1/2 c whole milk Do not use skim
- 1 T white vinegar
- Stir the salt with the flour and cut in the lard. I use a pastry cutter or you can use two knives or rub it between your fingers. You want it to look like coarse meal when you are done.
- Mix the vinegar with the milk and let stand for a couple of minutes. Give it a stir then add a little bit at a time to the lard/flour mixture. Add enough to make the dough come together into a shaggy ball. Wrap in plastic.
- Chill the dough for 30 minutes before using.
The original recipe calls for lard which was much more plentiful 100 years ago and if you can find good quality leaf lard use it. If not then good, high fat butter works well too. I avoid shortening because it really has no flavor. If you have never made pie dough before here is a good primer and an easier recipe: https://www.seriouseats.com/easy-pie-dough-recipe