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Donna's Flaky Pie Crust | Shady Side Farm | Organic Ancient Grains

Donna's Flaky Pie Crust

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Ingredients
  

Pie Crust

  • 3 cups Einkorn or Spelt flour
  • 1 cup lard
  • 1 tsp salt
  • 1 tsp baking soda
  • 3/4 cup cold water

Rhubarb Pie Filling

  • 3 cups rhubarb chopped
  • 1.5 cups sugar
  • 2 eggs
  • 3 Tbsp flour
  • 2 tsp vanilla

Instructions
 

Pie Crust

  • With a pastry cutter or food processor, mix the flour, lard, salt, and baking powder until there are no large chunks of lard left. Be careful not to over-mix.
  • Slowly knead in the cold water by hand until the dough forms. Again, be careful not to over-mix. Place the dough in the fridge to chill for at least 30 minutes.
  • Once the dough has chilled for at least 30 minutes, divide it into three sections and roll each section on a generously floured surface to make three pie crusts.
  • Poke the crust several times with a fork to keep bubbles from forming. Then bake at 400℉ for 10 minutes for a pre-cooked crust, or fill with your desired filling and bake at 350℉ for 25-35 minutes.

Rhubarb Pie Filling

  • Chop rhubarb into 1/4" pieces and mix all ingredients together.
  • Pour filling into uncooked bottom pie crust and cover with a top crust. Make sure there is at least one hole cut in the top crust to prevent bubbles or cracks.
  • Bake the pie at 350℉ for 25-35 minutes until crust is golden. Use aluminum foil or a crust guard to keep the edges of the crust from browning too quickly.