Pie Crust

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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.

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Yummy, buttery, flakey crust!

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AWESOME pie crust!

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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:

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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!

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I have used this recipe many times and it works out perfectly in our humid climate...especially at Thanksgiving.