Pie Crust

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Great recipe, we've used it for sweet and savory recipes and it always turns out perfectly.

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best pie crust easy to make

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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.

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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!

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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!

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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!

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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!

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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.

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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.......... ;

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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!