The way a pie crust should be made.

Recipe Summary

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
1 double-crust pie pastry
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

    Advertisement

Nutrition Facts

268 calories; protein 3.2g 7% DV; carbohydrates 23.8g 8% DV; fat 17.4g 27% DV; cholesterol 16.2mg 5% DV; sodium 291.6mg 12% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/25/2014
I've been using this pie crust recipe for decades. I no longer experiment with other recipes because nothing compares to this recipe my grandma always used. If I'm making four or more pies at a time, I use my food processor. My lard is always kept in the fridge, and before I begin, I place a glass of water in the freezer. (Cold ingredients ensure a more workable dough.) I briefly pulse the flour, lard, and salt to form pea-sized balls. I add between 4 and 6 T. of ice water, depending on humidity, until a ball forms. (A slightly sticky dough is easier to work with than one that's too dry.) Work quickly! Do not overwork the dough or allow the ingredients to warm to room temp! I bake the bottom crust for a few minutes before adding the filling. I've been told on many occasions, "This is the best pie I've ever had in my life!" ****I often skip refrigerating the dough if I'm making one or two pies and have no problems. Read More
(49)

Most helpful critical review

Rating: 2 stars
04/22/2019
I have been baking for over 50 years and have had rave reviews from my mom's pie crust recipe and my number #1 favorite pastry pie crust from Southern Living recipe book. But when I tried this recipe it was a nightmare trying to roll out. It kept falling apart. For the bottom pie crust I spent most of my time patching it together. When I made the top pie crust I had to keep sprinkling with flour and folding and rolling. It was far too time intensive to say the least. The pie came out flaky. After testing the crust I can already tell from past experience with pie crusts that it will fall apart when slicing. Read More
(1)
33 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
11/25/2014
I've been using this pie crust recipe for decades. I no longer experiment with other recipes because nothing compares to this recipe my grandma always used. If I'm making four or more pies at a time, I use my food processor. My lard is always kept in the fridge, and before I begin, I place a glass of water in the freezer. (Cold ingredients ensure a more workable dough.) I briefly pulse the flour, lard, and salt to form pea-sized balls. I add between 4 and 6 T. of ice water, depending on humidity, until a ball forms. (A slightly sticky dough is easier to work with than one that's too dry.) Work quickly! Do not overwork the dough or allow the ingredients to warm to room temp! I bake the bottom crust for a few minutes before adding the filling. I've been told on many occasions, "This is the best pie I've ever had in my life!" ****I often skip refrigerating the dough if I'm making one or two pies and have no problems. Read More
(49)
Rating: 5 stars
11/20/2015
I have been using this same one for over 50 years. my mom always had me make the pies,she said mine came out better than hers. I noticed there wasn't any temperature or time listed. For people new to this might be helpful. Read More
(10)
Rating: 4 stars
11/28/2016
Went looking for a lard crust recipe to compare it to my Grandmothers recipe that I've had for forever... this is exactly the same and I've always thought my grandmothers crust was very flaky and delicious. So this confirms that the recipe I've relied on for many years is still the perfect crust recipe! Read More
(7)
Advertisement
Rating: 5 stars
02/15/2019
Like others, I've been using this recipe for 40ish years and my Mom used it for decades more with the only difference being we made three times this recipe (6 c flour, 1 lb lard - there are 2 cups lard in a pound so 6/3 cups, 1 tbsp salt or a little less, but also 5 teaspoons brown sugar). It would be premixed and stored in the cupboard. When she needed a pie crust, she would measure out 2 cups for a two-crust pie and add enough water to bring the dough together - somewhere between 3 and 5 tbsp for 2 cups mix. No refrigeration Always ready Always delicious. Always flaky. I'm going to keep my extra in the fridge this time as I don't make pies as often. Waiting for my apple pie now. Read More
(5)
Rating: 5 stars
09/11/2017
yes I made it and it was the best as good as my mom's I became a pasty chef because of her you just can't get a shortening our butter crust to look like this...this is a green tomato pie very good in ate most of it Read More
(4)
Rating: 5 stars
03/18/2016
Excellent recipe for those who are allergic to dairy. Easy to make and comes out flaky and nice. Read More
(3)
Advertisement
Rating: 5 stars
08/28/2016
rolled out perfectly!! easy Read More
(3)
Rating: 5 stars
03/02/2017
This is a basic recipe since time began. If you can't make this come out great then you better stick to the store bought. Read More
(2)
Rating: 5 stars
11/21/2016
I'm so glad to find this recipe. It is the recipe that I have used for years but lost. Heavy on the lard yes but we don't eat pie often enough to matter. Read More
(2)
Rating: 2 stars
04/22/2019
I have been baking for over 50 years and have had rave reviews from my mom's pie crust recipe and my number #1 favorite pastry pie crust from Southern Living recipe book. But when I tried this recipe it was a nightmare trying to roll out. It kept falling apart. For the bottom pie crust I spent most of my time patching it together. When I made the top pie crust I had to keep sprinkling with flour and folding and rolling. It was far too time intensive to say the least. The pie came out flaky. After testing the crust I can already tell from past experience with pie crusts that it will fall apart when slicing. Read More
(1)