Do you have certain foods that you think of fondly from childhood? I think we all do. One of those for me is pie, any pie even. It is something my dad loves, and I easily learned to love it just like him.

And now I still love pie, but not just any pie. I won’t touch prepackaged pie or anything like it. 

Yuck! I’d rather chew on card board… 

Oh wait! That IS like chewing on card board. HA!

Pie has to have a perfect soft, buttery, and flaky crust. The kind that practically melts in your mouth. The filling has to be fresh and full of flavor. Whether it is strawberry, or pumpkin, it has to be made with real ingredients. 

I was picky about my pie long before I was picky about most other foods… like mac’n’cheese. I still secretly think boxed mac’n’cheese is delicious, but I don’t buy it or eat it anymore.

Pie just has to be perfect! Do you agree?

Lucky for me I’ve had a pie crust recipe in my family for generations that is simply divine. Granted I have had to make a few small adjustments to it. And now it is even better!

Start by finding your favorite mixing bowl, and adding the flour, tallow, and salt to the bowl.

 

Make a hole in the mixture and add the egg and water.

 

 

Role it out. I always struggle with the crust being rather crumbly and impossible to get off the counter in one piece. You can fix that problem by using a piece of plastic wrap under the crust. Then it picks up easily in one piece.

 

Flip it into the pie plate.

 

Trim the edges. If you are baking the crust alone then use a fork to poke holes in it all over. If not then fill it up and bake.

 

An empty shell takes about 20 min. to bake at 350 degrees.

 

Melt in Your Mouth Pie Crust

3 C. sprouted flour
1 ¼ C. grass-fed lard, or tallow
1 tsp. sea salt (get it here)

Mix together with pastry cutter. Make hole in mixture and add:

1 pastured egg
6 Tbs. ice water

Mix and roll out. If it is too flaky roll out between 2 sheets of plastic wrap. Makes 4 single crusts.

Then you sit back and savor every bite. Enjoy!