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Prep time: 30 min           Makes: 3 large or 4 small 2 crust pies

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I don’t know about you but pie is probably my all time favourite dessert (closely followed by anything with whipped cream).  I’ve been working mostly on my crust technique the last few times I’ve made pie, but I literally wouldn’t master that without this recipe.

I hear people have troubles with crusts – they never turn out – they break – they don’t stay in one piece – they don’t roll nicely – the excuses go on.

My family has used this recipe as long as I have been a baker and not once have I had an issue with it.  I even find it successful after freezing the dough, thawing it and rolling it out again.

Hence why it’s called “never fail pastry”.  It literally does not fail.

I could go on and on about my favourite fillings, shapes, crust designs, etc, but I’ll save that for another day.  In the meantime, try this recipe and I’d love to hear your success stories.  If you are not successful, don’t blame the recipe!

What you’ll need:

1 lb. lard
5 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup water
1 tablespoon white vinegar

What you’ll do:

Mix the lard, flour, baking powder and salt in a large bowl.

In a measuring cup, beat the egg and the vinegar and then fill to the 1 cup mark with water.  

Add the wet ingredients to the dry and mix well.

Shape into a roll and store in fridge.

Baking instructions will vary depending on the recipe.

PRO TIP: Pastry is best when handled in a cool environment. If your dough starts to become greasy or warm, put it in the fridge for a bit and then continue. This will help keep your pastry flakey and light.

Yumbo!

*I’d love to hear of some neat variations if you have them, please comment!