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I used to call this the Mrs Walker Pastry, it was good, but over the years I made it even better. Once upon a time Mrs Marybell Walker and her friend Evelyn Jackson went to Seattle and there they both had great pie. Since they were from Canada, the owner of the coffee shop gave them his pastry recipe. The amount of water that was used was left to the imagination. One day I started adding eggs to the water, and I do mean eggs, because when you make a dozen of these pies you will need a lot of eggs. The last time I made pies I made nineteen.
So it’s a lardy recipe, but you needn’t to fall over. Instead consider for a moment that people used to cook with lard all the time and yet they were skinny. But these days we are health conscious and we exercise and we wouldn’t touch lard with a ten foot pole and yet most of us are overweight. Certainly, this is not because of lard, because Crisco stopped us from eating lard a long time ago. But lard is actually healthier than artificial fats, like margarine and shortening. If you don’t believe me, do a research on it. It’s quite a bit of an eye opener.
The other very different thing about this pastry is it’s not chilled and the ingredients are not chilled either. How it works is irrelevant, it just works. Try this pastry; you never had a flakier, lighter and better tasting pastry before this one. I for one find shortening based pastries heavy, no matter how much you chill that stuff.
1 cup lard
1/4 cup butter
3 cups flour
2 eggs + cold water
• Cream the lard and butter.
• Blend in the flour and salt.
• In a measuring cup, beat the eggs slightly and add ice water to make 2/3 cup liquid.
• Combine the egg mixture with the flour mix.
• Recipe makes two pies comfortably and can make up to 5 pie crusts. For lattice pies, decorative pie plates and fluted edging you will need considerably more pastry.



  1. Hello zsuzsa!
    Your recipe for pastry works very well,- I used it yesterday for apple pies. Regards, Anne-Marie

  2. Thanks for letting me know! :-)

  3. Also today I tried this recipe. This time with rhubarb filling. Perfect again! : )

  4. Hey, great minds think alike. I just made a strawberry rhubarb pie the other day. I will post it when I get around to do a write up. Good to hear you like my pie crust recipe!

  5. Most pie crust recipes cut cold/chilled fat into the flour to prevent overhandling. Doesn't working the flour into the creamed fat toughen the pastry?

  6. This is going to be my third attempt to post ... for some reason the messages disappear when I hit publish.

    Anyway, I had commented that most pie crust recipes tell you to cut cold/chilled fat into the flour so you don't over handle the dough and toughen it up. It seems that blending the flour into the creamed fat would prevent that.

    1. That's a very good question Maria. I really should revise the write up to address this issue. As they say there are more ways to skin a cat. This pastry is based on totally different chemical reactions and no, it is best when the ingredients are at room temperature with the exception of the egg and the water. Those should be cold. I doubt that over handling would be good for it, but the amount of handling the dough requires is just right. My best friend's mom got the original recipe from the owner of a restaurant somewhere in Washington State. I added the eggs and it made it even better. Try it out, it will work, I have been making this for decades.

  7. Thank you for the additional information. I'm NOT a good pastry maker and there's only one recipe that I've used that has given me consistently reliable results so I'm always happy to try other ones in case they're better for various uses.

  8. Thank you for clarifying the matter. I'll let you know how it works out for me.




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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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