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
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

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond