If you are reading this, then you survived cleaning out the fridge. Ugh, I did, too. It’s shiny and ready for all my premade things, extra purchases, and most of all; that big ol’ turkey that needs to start defrosting!
Today, I am sharing my “Never fail Pie Crust.” This tried and true recipe has served me well for many years. It makes five crusts if you are confident and four if you are a super beginner (making four gives you more dough to work with, which is sometimes easier if you are a little unsure)
This crust is flaky and light. It can be sweetened or not, used as your basic crust for pop tarts, quiche, savory-filled pot pies, and even rustic Galettes are just as tasty as this one. This year, I suggest making pie crust early in the countdown because it is a little bit messy. The crusts freeze beautifully, and frankly, I just throw them in the fridge until I need them. You may want to make more than one batch once you see how simply it comes together. This dough can be reworked endlessly. It won’t become tough, and you can even make it your own by substituting some butter for the lard. Just be sure your total fat remains the same.
Not into making your own? Go ahead and use store-bought! No shame in that from me. Remember to take out the crust about 15 before you are going to unroll it to avoid cracking. Also, I heard that ALDI’s has fabulous premade crusts if you are lucky enough to live near one of them.
