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Unbaked pie with lattice crust and leaves on wooden cutting board, egg wash with pastry brush.
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Homemade Pie Crust

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
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people
Calories 209kcal

Ingredients

  • 3 cups all-purpose flour
  • 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.

Video

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