Winnie Kimball's Refrigerator Piecrust

With a supply of this on hand, you’ve got something just as “instant” as the stuff at the store, though it tastes a great deal better.


6 cups flour
3 teaspoons salt
1 teaspoon baking powder
1 pound lard (solid shortening may be substituted, if necessary)


1. Combine dry ingredients, then cut in lard with a pastry blender until the mixture resembles coarse cornmeal with a few larger lumps. Transfer to a covered container and keep in the fridge for up to a month.

2. For each crust you need, take 1 cup of the cold mixture and toss in 3 tablespoons of ice water to make a soft dough. Roll out on a lightly floured board, working quickly so that dough stays cold. Cold dough makes the lightest pastry, so mix and roll 1 crust at a time, even if you need 2 or more.

Cooking & Recipes


6 crusts


Cynthia Hacinli, Yankee Magazine

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