Why does my grandma's pie crust recipe keep coming out like cardboard?

I tried making my grandma's pie crust for Thanksgiving last month and it was so tough we could barely cut it with a steak knife. I followed the recipe exactly, cold butter, ice water, didn't overwork the dough, but it still turned out like a cracker. My aunt said the trick is to use half butter and half lard, which I never knew. Has anyone else had this happen with a handed-down recipe that just doesn't work in a modern kitchen?

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nora1849d ago

My own crusts could double as frisbees, so at least you're not alone in the cardboard club.

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