Pie Crust

Despite it’s many steps, this is a pretty easy recipe. The sour cream makes a delicious, flaky pastry crust with the perfect crisp texture. No need for a pastry blender or food processor. You do everything with your rolling pin! I have taken this from Cookwise by Shirley O. Corriher, a must have cookbook for

This is a wonderful recipe for pie pastry. The butter and lard pie pastry features butter for the best flavor and lard for the apex of light and flaky texture. You’ll see a tiny bit of sugar added, too, although not enough to impart sweetness. In this instance, the sugar is there to further the

Some prefer the taste of butter in their pie pastry, as opposed to Crisco or shortening, which is used in a standard pie pastry. Nowadays I make this pie crust in my food processor, but a pastry blender or even a fork gets the job done!

Here’s how to make a standard piecrust for a 9-inch single-crust pie. The standard pie pastry crust is versatile and great for all pies, both sweet and savory.