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    Home » Recipes » Homemade Pies » Pie Crust Recipe

    Published: Aug 4, 2020 · Modified: Aug 24, 2023 by Jessica Robinson · This post may contain affiliate links

    Pie Crust Recipe

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    weaved lattice pie crust in dual handle cast iron pan.

    Homemade pie crust just makes a pie from scratch that much more tasty. This pie crust recipe is buttery, flaky, tender and is delicious with any type of pie.

    We’ve worked for several years perfecting this pie crust recipe with lard. Our pie crust recipe uses simple to find ingredients and is made by hand. This achieves perfect pie crust consistently.

    Unbaked pie shell in white pie dish on butcher block, wooden rolling pin, red measuring cup with flour.

    One of my fondest memories is of my mom making Homemade Apple Pie each fall. Each fall, we would visit our local apple orchard to pick out a bushel of tart apples. That always made the best pie.

    Grandma used to make her pie crust with lard. That’s because it was readily available and lard makes an incredible flaky and tasty crust. In combination with regular butter, it truly makes the tastiest pie crusts and biscuits.

    • Blueberry hand pies on white marble, loose fresh blueberries around.
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      Cherry Hand Pies
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      Apple Hand Pies
    • Hand pies on burlap, fresh peaches around.
      Peach Hand Pies
    Unbaked pie with lattice crust and leaves in dual handle cast iron pie pan on wooden cutting board.

    Use this pie crust recipe for all sorts of delicious homemade pies including Pecan Pie, Pumpkin Pie, French Meat Pie, and Chicken Pot Pie.

    Why this recipe works

    • Made with simple ingredients, readily available in your local grocery store.
    • Make ahead of time! You can make homemade pie crust ahead of time. Refrigerate it for a few days or freeze for a month or two.
    • Freezer friendly! Prep your pie shells ahead of time and freeze for later. This will help you keep prep work of making a pie from scratch smooth.

    What you’ll need

    • All purpose flour – Use a good brand of all-purpose flour for the best pie crust from scratch. They have a higher protein level and make baked goods better.
    • Lard – Easily located in many grocery stores in the baking aisle (near the vegetable shortening) or you can order it online.
    • Butter – Adds a nice touch of flavor to this recipe and nothing beats the flavor of fresh butter.
    • Salt – Brings out the flavor of baked goods.
    • Cold water – Fill a glass measuring cup with ice cubes and add water. It’s essential to keep all of the ingredients cold so we don’t make too much gluten.
    homemade apple pie with local apples

    While many struggle making pie crust from scratch, I’ll walk you through steps how to make pie dough by hand. Because there’s nothing better than homemade pie crust!

    What is the trick to making good pie crust?

    • Use very cold butter or fat – Keep the butter, shortening or fat well-chilled and cut into small pieces to begin with.
    • Don’t overwork the dough – While some recommend using a food processor to make pie crust, we do not. We recommend using a pastry blender and making pie crust by hand. The more you work with the fat pieces and flour, the higher chance for gluten formation, making pie crust tough.
    • Roll out and turn the dough – Roll out the dough away from yourself and turn the dough often. Keep even pressure with the rolling pin across the entire circle of pie crust so the edges and center remain the same thickness.
    • Chill lined pie pans – Cover the prepared pie pan with plastic wrap and chill for 20 minutes to 1 hour before filling with pie filling. This will help the pie crust retain it’s shape when baked.

    Should you chill pie crust before baking?

    Keeping the lard and butter cold keeps the fat from melting and is essential for creating a flaky pie crust.

    There is no doubt that pie crust can either make or break a pie.

    Cherry pie with lattice crust in two handle cast iron pan

    How to make Pie Crust

    Homemade pie crust is simple to make. It’s important not to overwork the ingredients and keep the pie dough cold. I recommend NOT using a food processor when making pie crust.

    Step 1: ln a large mixing bowl combine flour and salt with a large spoon.

    Step 2: Use a simple pastry blender or two forks, cut in the lard and cold butter by hand. Work the lard and butter into the flour until you have pea-sized pieces.

    The less you work the dough, the more likely you are to end up with a blue-ribbon winning pie crust.

    Ceramic bowl with flour, lard, and butter being cut in with a pastry cutter

    Step 3: Place ice cubes into a large glass measuring cup and fill with cold water. Slowly add ice water to the flour mixture and stir with a large spoon or rubber spatula. Stop adding water when you can gently squeeze the mixture together with your hands.

    large mixing bowl with flour and pea size pieces of butter and lard making pie dough

    Step 4: As the pie dough comes together, place it in a large zip-style bag. Refrigerate the prepared pie dough for a minimum of two hours and up to 24 hours.

    apples piled in a bottom crust in a cast iron skillet

    I worked on my pie crust recipe for a few years just to get it right. It’s about the correct ratio of flour to fat. This pie crust recipe has the perfect buttery taste with the addition of lard.

    Lard, rendered from pig fat, has a higher melting point than butter or shortening; thus yielding an extra-flaky crust. Combining butter and lard will help achieve the perfect old-fashioned style pie crust from grandma’s kitchen.

    Lattice pie crust on unbaked pie in dual handle cast iron pan on wooden cutting board.
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      Blackberry Cobbler
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    How to make a lattice pie crust

    Step 1: Roll out a piece of pie dough. Then cut into strips either using a small pizza cutter or pastry cutter. Here I used a simple cutter.

    Step 2: Starting in the center of the pie, lay strips of pie dough going the same direction over the entire pie.

    Step 3: Then fold back every other piece of dough and weave in another strip of pie dough going the opposite direction. Continue this process until you have completed the entire pie.

    blackberry pie weaving lattice crust, small pastry cutter to right.

    Step 4: Fold under the edges and crimp. Then brush with egg wash.

    Place the unbaked pie on a half sheet pan lined with parchment paper. This will help catch any juices that overflow from the pie, keeping the mess easy to clean up.

    weaved lattice pie crust on berry pie before baking.

    Pie Crust Tips

    If your pie crust is getting too warm, plop the entire pie in the fridge or into the freezer for a bit to get it really cold again before baking.

    unbaked apple pie in cast iron skillet on half sheet pan, egg wash to side.

    Recipe FAQs

    What is the best type of flour to use for pie crust?

    All-purpose or pastry flour are the best for making pie crust. Choosing a lower-gluten flour is the first trick for getting your pie crust right. Bread flour has a high gluten content, while cake flour has the lowest content.

    How to keep your pie crust from burning:

    My mom always covered the pie part way through the baking process with a piece of aluminum foil with a little slit cut out of the center in order to vent the steam. So, I do the same with all of my pies. This helps the pie continue to bake without burning the crust. We were raised to use what we had, no fancy gadgets needed.

    Can I freeze pie crust?

    While you can freeze pie crust, I like to make pie crust fresh each time I need it. You can make an entire pie, wrap with loosely with plastic wrap and freeze it.

    Is pie crust better with lard or butter?

    Lard is an excellent fat for pie crust and makes a super flaky crust. Rendered lard has a very neutral flavor and is a great non-hydrogenated alternative to shortening. Butter adds a wonderful flavor to the crust.

    fried apple hand pies uncooked on a half sheet pan lined up against each other in three rows

    I make hundreds of Apple Hand Pies and Blackberry Hand Pies ahead of time, layer them on half sheet pans lined with parchment paper, cover with plastic wrap and freeze. They will last in the freezer for months!

    More Pie Recipes

    • Apple Cobbler
    • Apple Hand Pies
    • Cherry Hand Pies
    • Cherry Cobbler
    • Blackberry Pie
    • Blackberry Cobbler
    • Blueberry Hand Pies
    • Peach Cobbler
    • Peach Hand Pies
    • Peach Pie
    • Blueberry Slab Pie

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    5 from 8 votes
    Unbaked pie with lattice crust and leaves on wooden cutting board, egg wash with pastry brush.
    Print Rate this Recipe

    Homemade Pie Crust

    Prep Time15 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 15 minutes mins
    BEST buttery, flaky, and tender Homemade Pie Crust. Try this easy pie crust for a double-crust for your sweet or savory pie.
    Course: Breakfast or Brunch, Dessert
    Cuisine: American, Southern
    Servings: 8 people
    Calories: 209kcal
    Author: Jessica Robinson

    Ingredients

    • 3 cups all-purpose flour
    • ⅔ cup lard
    • 5 tablespoons unsalted butter, cold cut up
    • 1 teaspoon salt
    • ½ cup ice water (adjust as needed)

    Instructions

    Pie Crust Recipe

    • In a large bowl, combine the flour and salt.
    • Cut in the lard and butter pieces using a pastry cutter, until you have small pea size pieces.
    • Place ice cubes into a large glass measuring cup and then add cold water.
    • Incorporate a little water at a time, until your pie crust comes together. Do not overwork the dough or the pie crust will be tough.
    • Place the pie crust into a large zip-style bag and refrigerate for several hours or overnight.

    To Assemble the PIE

    • On a lightly floured surface, roll out the bottom pie crust about 12-inches in diameter and place into the bottom of a pie plate.
    • Trim the edges of the pie crust around the rim of the pie plate using kitchen shears to about ½-inch.
    • Add your pie filling.
    • Roll out the top crust to about 10-12-inches in diameter and gently place on top of the pie filling.
    • Slice air a few vents in the top of the crust.
    • To weave a lattice crust; roll out a round of pie dough and slice long pieces with a small pastry cutter or pizza cutter. Place pieces one way, then weave crust pieces the opposite direction. Continue until the pie is covered with pie crust.
    • Brush with egg wash and sprinkle with granulated sugar.
    • Place the pie on a half sheet pan lined with parchment paper. This will help contain the mess.
    • Bake in a preheated 400 degree F oven for about 1 hour. Once it is browned nicely, cover with a piece of aluminum foil with an air vent cut out of the top. This will keep the pie from becoming too brown while continuing to cook and still let air vent. Bake until the pie filling is bubbling. About 1 hour 10 minutes total.
    • Remove the pie from the oven. Let cool completely before slicing.

    Recipe Notes

    For water:
    I use a glass measuring cup filled with ice and add water. Add a little at a time until the pie crust comes together. Adjust this amount as needed.

    Nutrition

    Calories: 209kcal | Carbohydrates: 36g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 330mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 1.1mg | Calcium: 15mg | Iron: 2.2mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

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    Reader Interactions

    Comments

    1. Joyti Scott says

      July 25, 2023 at 9:26 pm

      can you use bacon grease instead of lard?

      Reply
      • Jessica Robinson says

        July 27, 2023 at 3:16 pm

        No. I would highly recommend refined lard. Bacon grease would make pie taste like bacon.

        Reply
    2. Gabby says

      September 16, 2022 at 12:12 pm

      Exactly how many is “several hours”?

      Reply
      • Jessica Robinson says

        September 16, 2022 at 1:24 pm

        Gabby,
        You want to make sure pie crust is good and cold. We highly recommend making it and refrigerating overnight.

        Reply
    3. Tracy says

      July 08, 2022 at 4:27 pm

      Does the lard need to be cold too?

      Reply
      • Jessica Robinson says

        July 08, 2022 at 4:49 pm

        It doesn’t necessarily need to be cold. But, definitely chill the pie dough after making it for several hours or overnight. You want lard to be solid, chilled is even better.

        Reply
    4. Sharla Jones says

      October 09, 2021 at 12:57 pm

      Can I make the pie crust in my food processor like I do other pie crusts?

      Reply
      • Jessica Robinson says

        October 09, 2021 at 1:05 pm

        Sharla,
        You certainly can, as long as you don’t overwork it. It’s not my personal preferred method. But, you certainly can. (That’s how my mom used to make it!)

        Reply
    5. mary says

      January 03, 2021 at 7:16 pm

      the picture at top of page definitely has a lot more than 2/3 cp of lard and alot more than 3 tbls butter. this looks tripled. i am confused. i want to make your wonderful looking apple hand pies. could you please confirm amt. of lard and butter? thanks so much.

      Reply
      • Jessica Robinson says

        January 03, 2021 at 7:25 pm

        Mary,
        I always make a big batch of pie crust. I usually at least triple the batch to make hundreds of apple hand pies. The recipe in this post is for ONE double crust. You can certainly double the recipe if you need/want. Please let me know if you have any further questions!

        Reply
        • Sandy says

          September 03, 2023 at 10:00 pm

          thank you! I was going to ask about how many crusts this recipe makes. also is crisco OK for lard?

          Reply
          • Jessica Robinson says

            September 04, 2023 at 1:19 pm

            Hello Sandy,
            This recipe makes a double pie crust. Lard is from rendered pork fat, and is not the same as Crisco (vegetable shortening.) We highly recommend trying lard as it achieves a much more flavorful and flaky pie crust. Definitely use a high-quality butter too, such as Kerry Gold.

            Reply
    6. Kelly Thomer says

      December 15, 2020 at 5:01 pm

      Hi I am a little confused, is this enough for a double pie crust (for your skillet chicken pot pie) or do I need to double this recipe? Thanks in advanced!

      Reply
      • Jessica Robinson says

        December 15, 2020 at 5:05 pm

        Kelly,
        This pie crust recipe will give you enough for a double crust. Thanks for reaching out and following my recipes!

        Reply
    7. Carol says

      December 02, 2020 at 9:58 am

      Love reading all the recipes and look forward to trying some of them.

      Reply
    8. Carol says

      December 02, 2020 at 9:57 am

      Love the recipes. Would like to have time to try each one.

      Reply
    9. Judy says

      October 12, 2020 at 6:45 pm

      Oh my gosh, those look soooo good.

      Reply
      • Jessica Robinson says

        October 14, 2020 at 7:08 pm

        Thanks so much!

        Reply
    10. Dana says

      July 01, 2020 at 9:59 am

      Reeeally want to make your crust for fried pies for the 4th of July!
      However, I don’t have access to lard. Would crisco shortening work just as well? Or do you think the lard can’t be replaced?

      I don’t want the crust to break apart while frying. Thank you so much!!

      Reply
      • Jessica Robinson says

        July 01, 2020 at 12:07 pm

        Hi Dana,
        You can certainly use Crisco/vegetable shortening if that’s all you have access to. Lard is in most grocery stores in the baking aisle with the vegetable shortening. It makes the BEST crust!

        Reply
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    I am a home cook who creates wholesome family meals, homemade pies, baked goods and preserves foods using easy to find ingredients. All of my recipes use simple and readily available ingredients. Read more →

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