If you’re looking for the Perfect Pie Crust Recipe, then look no further! This recipe makes tender pastry for 4 crusts (or 2 covered pies).
This pie crust recipe has been in my family for years! It’s a recipe that actually came from my Mom’s sister, and my Mom uses it for all of her pies. It’s a classic tender and flaky pie crust recipe.
Pie Crust Recipe Snapshot
AMOUNT: Makes 4 single pie crusts (or 2 covered pies).
MAKE + FREEZE: These crusts freeze well.
DELICIOUS: Makes a tender and flaky crust.
About this pie crust recipe.
This pie crust recipe makes 2 full pies, with a top and bottom crust. The pie dough is soft, and really easy to roll out, making it a dream crust for making fluted/crimped edges with. This crust is consistent and reliable!
Pie Making Tips & Tricks
- Don’t over mix/knead your pie crust dough or your pie crust will be tough.
- Can I use a food processor? Yes! In fact, this is a great way to mix the flour and lard (only this portion though). Just add to the food processor and pulse until the mixture resembles coarse sand. Once you’ve processed the flour and lard, put this mixture into a large bowl and add the water/vinegar/egg mixture, and mix with a fork (or your hands) until the dough comes together.
- Adding the liquid: Gradually add the water/vinegar/egg mixture to the flour mixture, mixing with a fork. You don’t have to use all the liquid if the dough seems too wet.
- Tip for rolling out the dough: Use a rolling pin to roll out the dough. I like to place the dough on a piece of parchment paper lightly dusted with flour. This makes it easy to transfer the dough to a pie dish.
- The key to a perfectly flaky baked crust is to bake your pie for 15-20 minutes in a 400 F degree preheated oven. Then after this time reduce the temperature to 350 degrees, and bake for 25-35 minutes more. The initial high temperature ensures that the bottom of your pie crust isn’t soggy.
- Pie Crust Shield: When needed, I like to use a pie crust shield if the edges of the crust are getting dark too dark. You can uses small strips of tin foil instead to achieve the same effect…just take small pieces and cover the edges as best you can.
- Freezing Option: You can freeze this pie crust to use later. Section the dough into 4 equal pieces, and shape into a disk. Wrap in plastic wrap and keep in your freezer for up to 3 months. When ready to use, let the dough come to room temperature and roll out.
I hope you enjoy this homemade pie crust recipe as much as I do!Print
PIN IT to make later!
Have a delicious day!