Pie Crust

Total Time:
1 hr 40 min
Prep:
15 min
Inactive:
1 hr
Cook:
25 min

Yield:
1 (9-inch) piecrust
Level:
Intermediate

Ingredients
  • 3 ounces (6 tablespoons) butter, chilled
  • 1 ounce (2 tablespoons) lard, chilled
  • 6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
  • 1/2 teaspoon table salt
  • 1/4 cup ice water, in spritz bottle
  • Approximately 32 ounces of dried beans, for blind baking
Directions

Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.

In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.

Preheat oven to 425 degrees F.

Place 2 metal pie pans in the refrigerator to chill.

Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.

Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.


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4.5 166
This was fantastic and will be our new go-to for pie crust. We had always used store bought pie crust previously, but it never tasted too great to us. This recipe was easy to follow although we did make a few successful changes: 1. We used cold shortening instead of lard simply because I couldn't find lard at the grocery store and didn't have time to go hunting around town for it. 2. Since we don't have a big enough food processor for the job, we used a handheld pastry blender instead. Although it required a little more effort, we were able to achieve the same result - a mealy texture that held together when squeezed. As others have said, I'd recommend just adding water as you need it. I didn't even measure the amount, I just kept some in a glass with ice, and added it little by little, since we didn't have a squirt bottle. You may not use the full 1/4 cup that the recipe recommends, or you may use more, it depends. A delicious recipe overall! item not reviewed by moderator and published
I've always hated pie (other than ones made with graham cracker crusts) because of the crusts, which I felt obligated to at least partially eat even though they were horrible. Then, when my partner hinted he would like a pie, I found this recipe. Now I find myself making excuses to make pies. Yesterday the supermarket had peaches on special so, of course, I had no choice but to make peach tarts. A couple weeks ago I had an open jar of molasses taking up valuable door space in the fridge. What to do? Shoofly Pie. I do agree that the extra pie plate method is unnecessary and even a bit awkward. Rolling it up on the rolling pin and then unrolling onto the pie plate is fairly easy. I wouldn't substitute the fats with shortening. The flavor you get from the butter and lard is part of why this recipe is so exceptional. item not reviewed by moderator and published
i've made this a few times and never had an issue. my grandmother was very impressed and she's been doing it for years so i have to give this a 5 stars. item not reviewed by moderator and published
Not bad. item not reviewed by moderator and published
This is the third time I've made this pie crust, and this is the third time it has failed miserably. It has WAAAAAAAAY too much fat in the flour. This is the third time the pasty has just completely fallen apart. In fact, I can't even get it up off the parchment paper I had it rolled on. This recipe stinks. item not reviewed by moderator and published
I made this yesterday, and with all of my screw-ups, it was extraordinary. Armed with my new purchase of leaf lard, I was anxious to try this recipe. I realized that I had made the dough too dry when I tried to form it into a round in the plastic bag. So, I added drops of water to the bag, making little gooey spots in the bag. Then I thought the rolled dough was big enough for the pie pan, but it wasn't. My bad! I am going to make this over and over until it's perfect. This crust is worth it. There are a lot of reviews here by angry people who think they can make a crust (they can't). Many thanks to Alton Brown. item not reviewed by moderator and published
Made quiche with this crust for mother's day, and my mom loved it! Domo Arigatou for great recipe. :) item not reviewed by moderator and published
My go to recipe for years. But I've never understood the pie weights or beans for baking. Freeze your crust (doesn't take but a few minutes) and it bakes up nicely. item not reviewed by moderator and published
If you want a pie crust to make a grow man cry this is it! item not reviewed by moderator and published
Best pie crust I've ever made!!! item not reviewed by moderator and published
The four stars for this recipe to not do it justice. Because of the four stars that I was a bit apprehensive but I'm glad I did not let that stop me. AB comes through, as always! I followed the measurements precisely, using a food scale, except for the water. If you do not take heed of the fat temps your crust is sure to be greasy and difficult to handle. I did not have a spritzer but I dunked my hand into ice cold water and flicked into the processor. I did this about 4 times until the dough was just moist enough to hold together. I used the bag to ball, disc, and chill the dough. After that I used two sheets of parchment instead of plastic -- this worked out really well. I used this for a pecan pie recipe by Paula Deen. The recipe called for unbaked dough so I did not par-bake. I'm glad I trusted my instinct on that. The end result is the best pie crust I've made and one of the best I've ever had... and I've had a lot of pie! item not reviewed by moderator and published
I live with the pressure of living up to my hunny's family cooking. His ex is an excellent cook, taught by her mother. His mom and siblings (all 5 of them) have a gift for some aspect of the kitchen. His sister makes the "best" crust. It is hard to live up to such measures. But this crust brought many kudos. Now to perfect the filling. item not reviewed by moderator and published
Overly complex. You don't need two chilled pie pans -- to get the dough into your pan, roll the dough up with the rolling pin, and unroll it over the pie pan), and you don't need a spritz bottle (just pour it very slowly in, while the processor is running). item not reviewed by moderator and published
I use all lard, and not the hydrogenated stuff from the grocery store. I go to a butcher shop and buy 5-6 lbs. of leaf fat at a time, then cut it into small pieces and render it in a slow cooker. Real lard, real tasty! item not reviewed by moderator and published
I'm trying to find just one of Alton's recipes that don't work well but I'm thinking that's hard to find as this piecrust is so easy and comes out so well. Just don't let the butter and lard melt! I did not use his zip lock bag method, I rolled it out on my Silpat baking mat. As long as you roll it out quickly, you should have great results. item not reviewed by moderator and published
Oh my, oh MY! I have always been pie-crustly challenged. I forgot to pick up my usual store-bought crust for today's pie, so, under duress, I looked up the cook I trust most and gave homemade one more go. To my ultimate surprise, it was the best dang crust I've ever had! I didn't have lard, so I used shortening, and it was still super tender and flaky and FANTASTIC! Whipping the dough up in my food processor took no time at all and I could tell by the way it was rolling out beautifully, it had turned out better than I could have hoped. I doubt I'll ever buy store-bought again! Alton, baby, you're the best! item not reviewed by moderator and published
Great crust recipe! Just be sure to use the lard! Shortening doesn't offer the same flavor or texture. Also, watch your climate that day and in VERY small amounts add your water. I barely added any and I got the proper texture. I have used this recipe several times, and it is now my go-to crust recipe. =D item not reviewed by moderator and published
this was simple in ingredients and made delicious flaky crust. i substituted the lard for shortening since it was what i had in my pantry. i gave it four stars only because it was difficult to handle, you have to work the dough really fast and it does break up a lot. also a negative, the zip lock suggestion did not work. item not reviewed by moderator and published
Tried this a couple times and got the dreaded "pie crust stuck to paper". Turns out that the website recipe and the video are different. The first part of the blind bake in the video is 15 min not 10 min. Touch the chilled butter and lard as little as possible. It's a minor detail, but it helps keep everything stable. For those having problems with dough crumbling, watch the video a couple times and get a feel for the how the dough looks. I've done the recipe more than a couple of times and have finally gotten a sense for how the dough should look and feel when crushed with a hand. It should also look firm and not crumble when you shape the dough in the bag. I barely used the 1/4 cup of water. For those who haven't had luck with this, keep trying! It's takes a couple times to isolate the problem. The tasty, firm and flaky result is worth it. item not reviewed by moderator and published
Great recipe, we've used it for sweet and savory recipes and it always turns out perfectly. item not reviewed by moderator and published
best pie crust easy to make item not reviewed by moderator and published
Watching the videos that accompany this recipe were very helpful. This recipe was just what I was looking for -- a combination of butter and lard, and importantly, NO shortening. Definitely the only pie crust recipe I need. Buttery with a great texture. I make two batches each time I make it -- one for use immediately and one for the refrigerator/freezer for later. item not reviewed by moderator and published
best pie crust I have ever made. make sure you don't play with the dough with your hands too much, the reason why it gets greasy is because the butter and lard starts to melt. You have to roll the dough quickly otherwise it will get sticky. The crust came out GREAT, perfectly buttery and flaky. I made Paula's pumpkin pie for Thanksgiving with this pie crust, it's a keeper! item not reviewed by moderator and published
I expected this to turn out so good after all these reviews but it was unusable (super greasy and didn't peal off of the bag I had to run out and buy a pre made pie crust on thanksgiving-a disaster! item not reviewed by moderator and published
My grandson, Mason, and I have made pumkin pie every Thanksgiving of his life. Since he's nine this year, he made pie crust for the first time. He and it are perfect! Thanks! item not reviewed by moderator and published
This makes the best pie crust! Nice and flaky and the method makes it so much easier to roll out and fit into the pan. Using the spray bottle for the water is AB Brilliant! item not reviewed by moderator and published
My 2nd try was successful and got rave reviews. On 1st attempt, I skipped lard and used 8 T of butter instead. Crust broke in the oven, especially around the top but also on the bottom which obviously made serving and eating the pie messy and made the crust get soggy from apple filling creeping into the breaks. In addition to using lard, I also basted the uncooked crust in olive oil (was making quiche for round 2, wouldve used melted butter for sweet pie to add a little moisture and prevent burnt edges during par-baking. Repeated oil for real baking, after adding filling. My only complaint is that I find it difficult to get the disc formed without adding more water than seems ideal, but water ends up making disk stick to bag. maybe will spray inside of bag with pam next time. item not reviewed by moderator and published
Alton Brown you are my pie savior!!! I love a good pie (especially the crust and was never able to turn out a flaky crust. I had heard that lard in a pie crust made it flaky but had my doubts so when found your video and recipe I tried it. Oh my stars was it ever a resounding success! My daughter who never eats the crust consumed the entire slice of apple pie. I followed all your tips and I just want to thank you for your knowledge and willingness to share. I am now a proud pie maker and look forward to the holidays. Now if I could only find a crispy crust for cobbler, I.......... ; item not reviewed by moderator and published
Great recipe! I use this for all my pies. I always double it and weigh the dry ingredients. I also add 1 oz. /@ 2 TBS/ of sugar to the flour. I also adjust the butter to 4 oz. or 1 stick of unsalted and 2 oz. or 1/2 stick of salted. I NEVER substitute shortening for lard, the lard is what makes the magic! Then I use my hands to mix the butter and lard with the dry ingredients - just like biscuits. I just eye the water, no spritzer necessary, I just drip in the cold water from fridge until the consistency is right. I omit the food processor and the beans; I never needed them. However, using the ziploc bag to roll it out is a great trick and keeps the crust soft and flaky without overworking it or getting frustrated when it falls apart trying to get it in the pie plate. I have never had my pies turn out as good as they do with this crust. Thanks, Alton Brown! item not reviewed by moderator and published
I've made this pie crust twice. The first time I used all butter. It was a VERY easy crust to handle, patched up without any problem, and still came out flaky and light. Also, I did use my scale and used weights rather than volume. The second time, I replaced all the fat with coconut oil. The crust was delicious and super flaky and faintly coconutty, but it felt kind of greasy. The coconut oil crust was also harder to handle; cold, the dough was stiff and brittle, but at room temperature in my warm kitchen, it was sticky and floppy. I just kept throwing it in the fridge for a few minutes. I measured the coconut oil by volume at room temperature, cut it into pieces and refrigerated it before putting it in the food processor, and that worked out fine. This time, I measured the flour by volume, which also was fine. I think I would like a mixture of butter and coconut oil best, but this did make a delicious vegan pie crust. item not reviewed by moderator and published
I've been testing various recipes for years. An all butter crust often resulted in a pie crust that was a wee bit tough. All shortening was flaky but flavorless. This is the perfect blend. I've quit testing (and the compliments are pouring in. As an aside, I've never needed weights or beans - I freeze my crust & pop it directly into the oven. What's the big deal? item not reviewed by moderator and published
Nice simple like my Grand Mother made item not reviewed by moderator and published
had no problems with sticking or the dough being dry, but chilling the dough before and after rolling is a must! I didn't chill after rolling and it shrank when I baked it :/. Still was pretty darn tasty and I will be making again! item not reviewed by moderator and published
Terrific, flaky crust for people that can follow a recipe!! Love it Alton! item not reviewed by moderator and published
The trick to this pie crust is you have to let it sit per directions. Once before rolling, once after rolling and in the pan, then after its baked. Also, I think you just need to make pie crust a few times to get the feel of it as (IMO its learning how its supposed to look and feel. watching the vid makes it very helpful too. I do like Alton's recipe because it has lard and not shortening. I recently learned that shortening is really not very good for you and believe it or not, lard is better. Thank you Alton!! item not reviewed by moderator and published
I measured everything with my scale and followed the directions precisely, but it still didn't work out. The crust crumbled apart as I rolled it, and then stuck to the parchment paper when it baked. Tried it twice with the same results. Very disappointed in AB. item not reviewed by moderator and published
I have to admit, I am good at baking, but pie crusts have always been my downfall. I have spent hours in the kitche over my imperfection of pie crusts. Then 3 years ago , I saw this episode. Thank you Alton, I have now been able to make the perfect pie crusts. My horror of making the crusts is over. I use lard and follow the recipe exactly. I am able to roll these out and not have them crumble apart! item not reviewed by moderator and published
This is a great recipe! I used Crisco instead of lard, and doubled the recipe. Made it for a chicken pot pie recipe. The crust was so flaky, easy, and wonderful! I did not use the plastic bag method Alton describes for rolling the dough, instead rolled it our on my counter top. I would make this recipe for pie crust again and again!! It is luscious! item not reviewed by moderator and published
Light melt in your mouth buttery goodness. Just the right texture and flavor debt. This is one of those recipes I am proud to take to on the road to grandma house, mommas house, best friends house, oh heck why not our beloved president Barack Obamas house! Thank you Alton. item not reviewed by moderator and published
great crust recipe. the lard is such a wonderful ingredient to use, just don't tell my doctor. I used this with the frozen blueberry pie recipe. Excellent item not reviewed by moderator and published
I have tried at least a dozen pie crust recipes over the years and have never been totally happy with any of them. I am totally happy with this one and will never use any other recipe!!!! I was a little worried at how moist my dough was and thought I had added too much water, but it wound up being the easiest dough I have ever worked with!!! I have made 4 pies now with this recipe,using Crisco instead of lard, and they have all been perfect!!!! item not reviewed by moderator and published
Perfect! So easy to make in the food processor. item not reviewed by moderator and published
Yummy, buttery, flakey crust! item not reviewed by moderator and published
AWESOME pie crust! item not reviewed by moderator and published
This pie crust was very tasty with my pumpkin pie filling! I have made this pie crust about fourty times. I've received many compliments from family, friends and neighbors. Just follow the receipe as posted!!! Thanks Alton: item not reviewed by moderator and published
I have a good recipe that I have used for years but I wanted to see what Alton said. The difference was the lard/butter combo vs. butter alone. It made for a very flaky and tasty crust. I had to double the recipe for the blueberry pie (also an Alton recipe, fabulous! to do the lattice. I did not use a food processor; instead, I went with the old-fashioned way and used a pastry blender. Did not use the spritzer but added the water bit by bit. His advice for the butter and lard in the freezer is a winner. The bag trick makes it so easy to roll. I did not have to prebake it for this recipe, but will remember in the future. Easy recipe to follow, even a novice will look like a pro! item not reviewed by moderator and published
I have used this recipe many times and it works out perfectly in our humid climate...especially at Thanksgiving. item not reviewed by moderator and published
I made this for the first time last night. I read many of the reviews which helped. For example, you don't necessarily need to use the entire 1/4 cup of water. I did not bake it before filling. It is the best pie crust I have ever made. My Cuisinart gets credit too! Yummy! item not reviewed by moderator and published
I really like the recipe the texture is perfect the process is very, I needed beans and a few other things so I improvised. I'm going to try it again the bottom was more like a ten for flavor though which is why I like the recipe. item not reviewed by moderator and published
@xiatiana: Try reading the recipe more closely next time, it states right there under "Yield" 1 (9-inch) pie crust, so naturally it doesn't make enough for 2. I can't stand all the nit-picking. Obviously they've done something wrong. Worked for me just fine and love it! item not reviewed by moderator and published
I didn't have enough shortening to make my tried-and-true pie crust recipe, so I was happy to find this recipe. First of all, the "plastic bag" method was a ridiculous pain. I ended up just having to use parchment paper. Second of all, it clearly did not make enough dough for two 9-inch pies! The shell is baking right now, so it remains to be seen how it turns out and tastes. item not reviewed by moderator and published
Made for a sweet potato pie. Turned out great. Love having a flaky crust on the bottom. I used sea salt and enjoyed the undissolved granules. Used lard and butter, both of which had been in the freezer about an hour. I cut the butter into smallish pieces before putting it in the freezer. Didn't have a spritzer bottle, so used a pastry brush, used the whole 1/4 cup water. Dough was overly moist, but I scooped it into the bag and proceeded. Didn't use flour to roll out in bag, but that would have been easier. It was sticky, but fine. Used in a Pyrex pie plate. Poured pie mix right in and baked on lowest rack at 425 for 15 min and then 350 for 1 hour. This was 15 minutes longer than the recipe called for, but it's hard to judge these things and I wanted the filling to be really set. Being low, the top of the crust is less likely to burn, and the bottom is more likely to get done. My oven element is not exposed on the bottom. I don't have a pizza stone, or I would have used that. item not reviewed by moderator and published
The best tasting pie crust I've ever had. I will never buy a store bought crust again cause it was so easy and tastes a million times better. item not reviewed by moderator and published
My family likes pie crust sweet, so instead of salt I used surgar, and I think it tastes better that way! Yummy! item not reviewed by moderator and published
Although I am pretty good in the kitchen, I have always been afraid of pie crust. So when I finally decided to make one on my own, I went with Alton's recipe. It was very simple and turned out great. I used it to make Paula Deen's Chocolate Pecan Pie. Now I don't think I will ever buy a pre-made crust again. I did use shortening instead of lard for vegetarian, but will try it with the lard next time. Thanks Mr. Brown. item not reviewed by moderator and published
There is absolutely nothing wrong with this pie crust and it is, like all the rest of Alton's recipes, both culinarily well-conceived and scientifically sound, and it is definitely Good Eats. Whatever shortcomings this particular recipe may seem to possess are simply a matter of taste and can be rectified by adjusting the ratio of butter to lard. The basic formula for this recipe is tried and true and has been the foundation of countless pie dough recipes for far longer than any of us have been alive. If it didn't work for you, you fail at pie crust. Instead of flaming Alton, you should probably just GTFO the kitchen. An easy 5 stars to make up for the epic failures who gave it 1... item not reviewed by moderator and published
My favorite go to pie recipe! Nice and easy! item not reviewed by moderator and published
I've tried a lot of pie crust recipes and this is my favorite; great flavor and the texture was perfect. item not reviewed by moderator and published
I think its not the world best, it need to be improve. I've done better Gwen New orleans item not reviewed by moderator and published
While I give this recipe credit for its simplicity and ease, I have to agree that something is offf somwhere with the shortening. The crust is simply too short. Either lighten up on the butter (which would be the best thing given the price of butter now days) or skip the shortening. item not reviewed by moderator and published
In my quest to make the best pie crust, in my and my friend's opinion, I came across Alton Brown's recipe. I so enjoy Alton Brown and how he incorporates the science of cooking into the recipes! This recipe turned out amazingly! I think mostly in part to the techniques used. I made this recipe with Crisco instead of lard and had made previous crusts with almost the same ingredients, but with very different results. The spray bottle to moisten the dough was genius!! It worked so well and I didn't overwater as I used to do with sprinkling. I watched Alton's good eats pie show on the internet where he talks about how to roll out the dough (rolling on one direction, and turning the dough after each roll) and keeping it cold by putting a cookie sheet in the freezer and putting it on the dough if it gets too warm (again, genius!). After I rolled out the dough I was a bit nervous, it had split apart and was not quite big enough for my 9.5in pan. It was also a very hot day where I live (97F) and my kitchen was already steaming! I put in the filling, tried to reshape the crust, and hoped for the best. I took it to a 4th of July party and was able to get the last piece and it was AMAZING! Tender and Flaky (as per Alton's description) and melt in your mouth. Great recipe! item not reviewed by moderator and published
Usually I bake and decorate cakes for all ocassions but then I decided to make a homemade cherry pie for my father & I LOVE this pie crust!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! It's so flaky and perfect! I addicted to pie making! item not reviewed by moderator and published
Hands down the best crust I have ever made. My significant other who hates all pie crusts can't stop eating this. For those of you who had a soupy mess - you do not add the entire 1/4 of water. You put it in a spritz bottle and use just enough for the crust to come together. You can YouTube the episode if you need a refresher. item not reviewed by moderator and published
for years i have used altons recipe for crust from his super apple pie recipe, it is failsafe and great. i would absolutely have to say that i wanted to try this crust recipe because the super apple pie crust recipe is wonderful. this recipe is totally useless the crust cannot be worked or handled. to me it is a total waste and caused me to waste presious time and money. this recipe is so bad that even though i worship alton as a my cooking god , it has made me hate him tonite. and it all stands to reason that if this recipe was in fact so great and perfect then why would he need to vary his crust recipe so far off for his super apple pie, is because even he knows this recipe is sorry as can be. item not reviewed by moderator and published
I prefer all butter crusts, but anybody who has problems with this just needs to practice. This is a basic fat/flour/water ratio that all good recipes use: 8 T. fat/1 c. flour/ 1/4 c. water. These are all just doubled for a two crust pie. If it turns out gooey, you're playing with your food too much. item not reviewed by moderator and published
The stuff that this recipe produces is NOT pie crust. I have cooked plenty of pies and this was not even close to anything else I've ever made. I think the recipe called for much too butter/lard and water, as my "dough" was very, very gooey and doughy. Pie crust needs to be a lot drier than what this produced. And I didn't even use all the water it called for! From reading the reviews it seems that I'm not the only person who had a problem with this recipe. I was so frustrated that I threw mine (pan, berries, and all) in the trash can before I was even done making it. Time to go de-stress so I don't have a heart attack after dealing with this disaster of a recipe! item not reviewed by moderator and published
This is the neatest pie crust recipe ever! I have made it at least a dozen times, and it NEVER fails! For years I tried to make pie crust, then started buying them already made from the store. This crust is so simple and so fool proof....I love Alton!!!!! item not reviewed by moderator and published
I made this yesterday for a peach crumb pie and it was, hands down, the best pie crust I've ever had. I used Crisco in place of the lard and sprinkled instead of sprayed the water, and it was incredible. Next time, I'm going to make a double batch and make a lattice crust. So good. Thanks Alton! item not reviewed by moderator and published
This recipe calls for "6 ounces [approximately 1 cup] of all purpose flour". (Even though most sources say that 1 cup of flour weighs 4.1 ounces. The first time I made this, I used 1 cup of flour and the crusts were wonderful. Since then, I've bought a digital kitchen scale, so yesterday, I made this recipe using 6 ounces of flour. The dough was a good bit more difficult to work with. Someone should check that 6 ounces = ~1 cup thing... item not reviewed by moderator and published
Tried this yesterday, and failed :( item not reviewed by moderator and published
Thank you, AB! This is the greatest pie crust ever. Easy to make, easy to roll out and easy to work with. Flaky, golden brown and delicious. I use this recipe for fruit pies and just leave out the sugar for savory pies. item not reviewed by moderator and published
I loved using the food processor and thought everything was really easy. I didn't have lard, so I used Crisco instead. I followed the recipe and was rewarded with very flaky crust for our pumpkin pie. Since we were baking our pie, I didn't prebake the crust with the beans. Next time I'd probably use more butter and less Crisco since it was a little too flaky for me. However considering it was the first time I had ever made pie dough- absolutely awesome and is close to my grandma's! item not reviewed by moderator and published
Turns out perfect every time, provided you follw the directions. Look no further this one is the only pie crust recipe you will ever need. item not reviewed by moderator and published
This is the first time I've ever made a pie crust...this crust was really easy and tasted great! item not reviewed by moderator and published
Made a lot of pies in my 63 years...but this was a disaster...tasted like lard..where is that butter taste...crumbled not crisp...I don't know what I did wrong ...I usually just make pie with a crust cutter...I used the food processor for this as the recipe stated...I reviewed the recipe can't see what I could have done wrong....roll out was horrid too...I could have put up with all the bother...if it had tasted better than the name brand already rolled out variety that starts with P. the taste is just plain horrid. item not reviewed by moderator and published
I know lemon meringue pie isn't Thanksgiving-like, but I made Alton's lemon pie using this crust recipe. Being waaaaay overtired, husband and kids in bed, I attempted this pie at about 2 a.m. the day of Thanksgiving (with my trusty Dachshund at my side). I rolled it out all caty-wompus and had to piece together the dough in the pie shell. I was sure I had ruined it from "overhandling," but NOOOOOOO. It was perfect, Alton. Flavorful, flaky, perfectly golden and tender. I've read some other pie reviews where folks said NEVER to use a food processor for pie crust. Well I did use the processor and it couldn't have been easier or the outcome more perfect. Thank you so much! item not reviewed by moderator and published
I use this recipe every year for my holiday pies. The crust stays flaky and crisp. It's a bit of work, but worth the time and effort. item not reviewed by moderator and published
I had a problem with the parchment paper sticking to the crust when i pulled it out to take the beans out. i tried to follow the recipe closely and i am disappointed that my crust was ruined. item not reviewed by moderator and published
This is by far the best and easiest pie crust I have ever made. !!! I Love it item not reviewed by moderator and published
This has to be the easiest crust I have ever made! So flavorful and flaky. Love it! item not reviewed by moderator and published
Lard makes this pie crust so flaky. My boyfriend's mother, who is an expert at making pies, asked me how I made such a flavorful and flaky crust. I told her the secret was lard, and she was astonished. You've got a winner, Alton Brown (but then again, aren't all of Alton's recipes winners?). item not reviewed by moderator and published
I've made this a couple of times. The crust is wonderful, but it doesn't keep. I made one for later, and it'd been sitting in my fridge for a bit. Smelled like cheese when I tried to use it. item not reviewed by moderator and published
I love cooking but had never yet been able to make a nice flaky pie crust. Then, I tried this recipe. Not only was it easier and less of a mess than the other recipes I'd tried, it came out fabulous! I did use shortening instead of lard (next time, I think I'll try the lard). The only problem I had was that the fats were so hard, having just come out of the freezer, it took a while to process it to the mealy called for in the recipe. In the future, I'll cut up the fats into small cubes before adding them to the food processor. item not reviewed by moderator and published
I do not have a food processor so I mixed the old fashioned way -- two butter knives. I usually use the lard pastry recipe on the back of the lard box, no blind baking or anything fancy, and it comes out fine. Thought I would try this. First time the dough was so flimsy I got fed up and tried to patch up the holes and my pecan pie slipped through. I also had problems with the dough sticking to the paper. It also burned the crust! Second time I diligently measured everything including time in the fridge. This time the paper stuck even worse. I don't understand why this dough is so sticky. I am even vary wary of adding too much water since I understand too much makes the dough tough. The second round I was hopeful since it seemed nice and hard coming out of the fridge. Two ruined pies and wasting my butter and lard ... I'm not impressed. I'm really confused because Alton is usually the best. item not reviewed by moderator and published
This is an excellent recipe. Very easy and tasty! I measured rather than weighing. Also for those who had problems, the key to perfection is to have the butter and lard frozen chilled along with the ice water very cold. Working quickly keeping the dough cold Ihelped me become successful with this recipe. I also covered both sides of the pie crust disc with flour before putting in the ziploc bag. Thanks Alton! Marsha Seattle, WA item not reviewed by moderator and published
I can't believe I read any negative reviews. This is by far the easiest pie crust I have ever made and it was amazing. The only problem I had was that I rolled the crust out too thin. I should mention that I did replace the lard with shortening, just because I didn't have any lard and have never used it before. item not reviewed by moderator and published
I have always wanted to try a crust with lard as I know that is the gold standard. I am an experienced pie baker and I loved this crust, and so did everyone else. I have seen other recipes using much more lard but was happy to see this one used so little that it is hard to feel guilty about it. I'm making 4 pies tomorrow for National Pie Day and this is the recipe that I will use. P.S. If you think that lard is hard to find, although I'm not a fan of the store, Wal-Mart carries it. Thanks item not reviewed by moderator and published
I made 2 pies and crusts came out very good...although I wasn't sure if the amount of flour was by weight or by measuring cup...but while weighing it there appeared to be too much flour, so I just did by "measuring" cup, & it seemed to turn out - surprised Alton didn't say - he usually goes by weight for flour. But then when I rolled it out, I wished there was a bit more for the edges. So I may have to experiment. When removing the parchment paper it stuck to the crust on my first pie. So on the second one, I lightly dusted it with flour before putting the parchment on top & remembered to remove it slowly. Both the pumpkin-chocolate-cheese and the sweet potato pies were a hit. I'll definitely use this recipe again - but I'll keep experimenting to get to the "great" level others seem to have achieved with this recipe. item not reviewed by moderator and published
this recipe was TERRIBLE!!! it's ALL grease- followed the directions precisely, used a baker's scale- it was an absolute mess. even after adding an additional half cup of flour it was too greasey and flimsy to pick up. finally got it into the ban, baked it, and it crumbled (turned to dust!) before i even got a server under it. i'll stick to the recipe from my mom's betty crocker cookbook... item not reviewed by moderator and published
Great crust even without food processor. I used to mix the lard in too much. I have learned much from your shows. Don't over mix. Very little water and let rest and chill. Can't miss on this. When I need an idea your recipes are the first I scan. item not reviewed by moderator and published
I saw him do this on his show & it looked so easy, I thought I would make my OWN crust for the 1st time. Of course, I didn't have a Plan B (Pillsbury). I followed the directions, exactly. I even weighed everything to be on the safe side. Disaster! It wouldn't stay together & it was too small. Since seeing all these rave reviews, I'll try again. item not reviewed by moderator and published
Let me just start off by saying MUAH MUAH MUAH to Alton! This was fabulous. The instructions were easy to follow and the pie crust looks amazing. item not reviewed by moderator and published
He gets everything down to an exact science. I know I am going to get all the detailed instructions when I tune in :) Thankyou again item not reviewed by moderator and published
I have been trying to match my mom's pie crust receipe for 50 years, but didn't quite get it! I was thrilled when I saw Alton Brown's receipe using the food processor: had a bit of trouble with spritzing the water, but finally got the correct amount of watert. THE BEST PIE CRUST EVER!!! FINALLY. Thanks so much. Diana in Las Vegas... item not reviewed by moderator and published
Alton Brown has done it again! His attention to detail really paid off in this perfect pie crust recipe. I didn't have lard and was pressed for time so I just used 8 oz of butter instead; still had an amazing outcome! It was the first crust to stand up to a pumpkin pie and not get all gooey on the bottom. This will, without a doubt, be the only crust I use from now on. Delicious!!! item not reviewed by moderator and published
This recipe is great for savory dishes as well. I used it on an Irish Lamb Pub Pie and it was absolutely delicious. item not reviewed by moderator and published
really easy to follow directions and the pie crust comes out really great every time item not reviewed by moderator and published
I don't know what happened to crust when I put the parchment paper and beans on top of it. After ten minutes I pulled it out and the gooey crust was stuck to the paper. I followed the directions with one substitution-- crisco instead of lard. Was that it? Please explain, Alton, why that might have made the difference. I love your show and am showing it to chemistry students. item not reviewed by moderator and published
DO NOT LET THE "Intermediate" LEVEL FOOL YOU!! This crust recipe is the only one I'll ever use again! Truly 1-D-10-T proof!!! item not reviewed by moderator and published
I have never been successful at pie crust, but this recipe got me quite close on the first time out. The bag suggestion was clever and helpful. Be conservative on the water spritzing - I know it says "thoroughly", but you can always add more later. I did not bake the shell blind, as the pie called for an uncooked shell, but that made me all the more impressed with the results. Good luck! item not reviewed by moderator and published
You just don't know how to make pie crust. item not reviewed by moderator and published
You might be doing a couple of things wrong. First, if your fat isn't well incorporated into your flour your crust won't hold together. Also, if there isn't enough water it won't hold together. Also, I wouldn't roll out pie crust on parchment paper, it will stick. Try wax paper instead. item not reviewed by moderator and published
If it's breaking up a lot on you, add just a few more drops of water. If you're having a very low humidity day, you might need it ;) item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond