Introduction

Making a homemade pie crust is easier than you might think and adds a delightful, flaky texture to any pie. This recipe combines lard and butter for a tender yet crisp crust that’s perfect for sweet or savory fillings.

A white plate holds an unbaked pie crust with one visible layer of dough, stretched evenly to cover the plate and edges crimped in a wave pattern around the rim, showing a rough, flour-dusted texture that is pale cream in color. Next to the plate on a light wood surface are a wooden rolling pin dusted with flour and a metal measuring cup filled with white flour. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
2/3 cup lard
5 tablespoons unsalted butter, cold and cut into pieces
1 teaspoon salt
1/2 cup ice water (adjust as needed)

Instructions

Step 1: In a large bowl, combine the flour and salt.
Step 2: Cut in the lard and butter pieces using a pastry cutter until the mixture resembles small peas.
Step 3: Place ice cubes in a measuring cup and add cold water. Gradually add the water to the flour mixture a little at a time, mixing gently until the dough just comes together. Avoid overworking the dough to keep the crust tender.
Step 4: Shape the dough into a ball, place it in a large zip-style bag, and refrigerate for several hours or overnight to chill.
Step 5: On a lightly floured surface, roll out the bottom crust to about 12 inches in diameter and fit it into your pie plate.
Step 6: Trim the edges to about 1/2 inch beyond the rim using kitchen shears.
Step 7: Add your desired pie filling.
Step 8: Roll out the top crust to 10–12 inches in diameter and gently cover the filling.
Step 9: Cut a few vents in the top crust to allow steam to escape. For a lattice crust, slice the dough into long strips and weave them over the filling.
Step 10: Brush the crust with egg wash and sprinkle with granulated sugar if desired.
Step 11: Place the pie on a half sheet pan lined with parchment paper to catch drips.
Step 12: Bake in a preheated 400°F oven for about 1 hour, until the crust is browned. Cover loosely with aluminum foil with a vent cut out to prevent over-browning, and continue baking until the filling bubbles, about 10 more minutes.
Step 13: Remove from oven and let cool completely before slicing and serving.

Tips & Variations

Use a mix of lard and butter for a perfectly flaky crust with great flavor. For a dairy-free version, use all lard or vegetable shortening.
Keep all ingredients cold to prevent the fats from melting early, which helps create flakiness.
If your dough feels too dry, add ice water one tablespoon at a time until it holds together.
Try adding a tablespoon of sugar to the dough for a slightly sweet crust, ideal for fruit pies.

Storage

Unbaked pie crust dough can be wrapped tightly and refrigerated for up to 2 days or frozen for up to 3 months. Baked pies keep well covered at room temperature for 2 days or refrigerated for up to 4 days. Reheat slices gently in a warm oven to refresh the crust’s crispness.

How to Serve

A white pie dish filled with dark purple blackberry filling sprinkled with white sugar on top. The pie has a light beige lattice crust partially covering the berries, with thick dough strips woven loosely over the top. Some dough strips hang over the edge of the dish. The scene is set on a white marbled surface with a metal pizza cutter with a wooden handle placed on the right side of the pie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all butter instead of lard in this recipe?

Yes, you can substitute all the lard with butter, but the crust may be slightly less flaky. Butter adds rich flavor while lard contributes to a flakier texture.

How do I prevent the crust from shrinking during baking?

Make sure to chill the dough thoroughly before baking and avoid overstretching it when rolling. Using pie weights to blind bake can also help maintain the crust’s shape.