Lemon Tang Pastry

Makes: 3 single pie crusts
Ready In: 30 minutes
Prep Time: 30 minutes
Cook Time: 0 minutes


  • 2.5 cups flour
  • 1/4 tsp┬ábaking soda
  • 1 tsp┬ásugar
  • t tsp salt
  • 1/2 lb lard, room temperature
  • 1 egg
  • 3 tbsp lemon juice
  • cold water


  1. Blend dry ingredients in a large bowl. Cut in lard.
  2. In a separate measuring cup, blend 1 egg and 3 tbsp lemon juice. Then add cold water until you have 1 cup of liquid.
  3. Add liquid to dry ingredients and mix with fork.
  4. Knead until a soft dough is formed. Split into 3 balls and roll out into desired pie crust thickness.
  5. Dough can be refrigerated for 2-3 weeks or kept in the freezer for up to 6 months.

from the kitchen of

From the kitchen of Sharon


A light, flaky pastry that works great as a pie crust. We had tourtiere at Sharon's house with this crust recipe and I had to get a copy!