Pie Crust

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Terrific, flaky crust for people that can follow a recipe!! Love it Alton!

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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!!

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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.

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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!

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I used all butter -- I couldn't find any decent lard in the grocery store. It was a VERY easy crust to handle; I was worried because it cracked and rolled out in an uneven shape (I didn't have it in a nice ball to begin with, but it patched up without any problem, and still came out flaky and light. The best no-shortening crust EVER. (I did not pre-bake as I was making a pumpkin pie. Also, I did use my scale and used weights rather than volume.

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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!

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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.

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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

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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!!!!

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Perfect! So easy to make in the food processor.