Actually, if you do your homework, you'll find that animal fats are healthy... that is if they are organic. It's the modified vegetable oils that are unhealthy. I am trying your recipe today and looking forward to a great pie. Thanks.

This is the best pastry recipe! Easy, simple and very good.
Had the munchies so I made tarts with my homemade grape jelly using this recipe. I eat 12 tarts in 2 hours. My kids took the rest of them to school for there teachers they are now A students. TRY THIS YOU WILL LOVE IT.
Tim

Thank you, thank you. I have been trying to remember this recipe. Only one ever used by my grandmothers. It's been a while since I did pie from scratch but today calls for one.

Thanks! I'll post back after I try it. As for the healthy aspect: come now, we are going to fill this crust (or any other made with "healthy" fat) with sugar, fruit and more sugar. I think we can agree that this type of thing is a 'sometimes food" and let's have it be highest quality!

My cherry pie came out well as far as flaky texture! For me, I would use this recipe again to make a savory pie crust - like for a meat or veggie/cheese pie. I did not care for the "porky" after taste that lard gave it. I will go back to butter flavor Crisco or real butter pastry crusts for my sweet treats.

i tried this recipe on a turkey pot pie and my children ate it up! It was great!

Animal fats are GREAT for you! Our society is just terrified of "fat" and thinks any is bad. Thanks for the recipe!

It's not true that people shouldn't eat animal fat/lard. It turns out that the newly invented (1909) vegetable oils are heavily omega-6 and inflammatory. Imagine my surprise after a lifetime of eating vegetable oils and organic foods when I received a cancer diagnosis. I sought out a doctor famous for keeping cancer-diagnosed people alive, and he said that the invention of corn, soy, safflower, canola, sunflower, etc. oils were the beginning of the end for American health. All are so heavily omega-6 that you an't balance them. He gives out medical research to prove it, and we, his patients, use the Cornell University's Website on omega-3 and omega-6 essential fatty acids to balance the omega-6 to omega-3, and believe me, you can't take enough fish oil to balance those vegetable oils. Use butter or lard. Your grandma lived to be 100 BECAUSE of the way she ate, not in spite of it.

This is an excellent recipe and very fast and easy to make. Lard is actually healthy compared to Crisco or any vegetable shortening because, vegetable - even canola oil is hydrogenated (its true - Canola Oil is actually very bad for you - not healthy like we're lead to believe) whereas Lard if you buy the right kind has no hydrogenated oils or processes therefore no trans fat. And it's a lot cheaper than butter. Also, If you buy the right kind there will be no "pig" taste. You have to buy it from either a butcher or a whole food store or any "Farm" market, because grocery stores usually carry brands that have some hydrogenated vegetable oils therefore trans fat. You can even make your own by rendering it and that's even healthier. It's easy to do but a long process so it's time consuming.

Try this recipe it's great and makes a nice flaky - tasty crust!

I agree that lard (especially organic lard) is a healthier choice than hydrogenated vegetable shortening. There is good evidence that our bodies need saturated fats to protect us against disease. I look forward to trying your recipe but I have been having a hard time finding lard in the stores. I am wondering if I will have to find out how to make the lard myself. Hopefully the food industry will catch up and start to supply organic lard soon, since they seem to be more aware of the public wanting to avoid trans fats/hydrogenated fats, and are marketing accordingly.

I've noticed in my local stores the packaging of the lard has changed recently. Previously it was packed in cardboard blocks, like butter. Now they are using round plastic tubs, similar to margarine. Also the packaging is 50/50 English/Spanish, so that may also make it more difficult to spot. The colors are still green and white though.

Be careful with grocery store lard in tubs. It has a high water content. I get mine at our local growers market from a pig farmer. Best pie crust ever!

Some friends and family were just talking about the ole fashioned pie crust our mothers and grandmothers made. The dicussion came up because our children said the pies don't taste the way they use to. We told them they never will if you are afraid of lard. Thank you for authenticating that discussion.

I have used the exact recipe above (Out of a 1950s era Betty Crocker Cookbook) for years. It never fails to impress, but this year I cannot find my favorite Smithfield Brand Lard. I have tried 4 times to make crust using "Brand X" and it is always so gooey that it is impossible to work the dough. I know I must be doing something wrong!? I keep the lard cold/very cold until use, cut in the lard and add the water a bit at a time. No matter- it just isn't working. Any thoughts that may help would be greatly appreciated.

Loved it! Best pie crust I've made - light, flaky, delicious. (And I've tried all kinds made with a variety of ingredients such as butter, walnut oil, vodka, or almond meal, etc.) This is a keeper!

I'm sure this crust will be great because I've used home rendered lard before that came from the backfat off a bear. I'm having trouble finding "unadulturated" lard. If it's not in the dairy case, they've done some thing to it. Try brushing a bit of Half & Half or cream and sprinkling a bit of sugar on your top crust before baking it. Makes it look so professional !

I use this exact recipe from my grandmother. Has been gone for many years but would be in her 80's now. This crust is the best part of any pie. I add a tsp of vinegar though. Makes it flaky great recipe!