Basic Savory Pie Crust

Yield:
Two 9-inch pie crusts
Level:
Easy
Ingredients
Directions

Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator. For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan. Fill and proceed as directed in the recipe.


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3.1 15
This crust has a lot of fat in it which makes it very tasty, but rich. Perfect for a chicken pot pie but can be used sparingly - perhaps just on the top of the pie. The dough was not easy to work with - falling apart easily - but that's OK because when it comes to a savory pie, looks are not that important. This will be my "go to" recipe for pot pies! item not reviewed by moderator and published
My husband loves this pie crust with Emeril's chicken pot pie. I make a bunch of pot pies (using turkey meat) with leftover turkey from Thanksgiving every year and use this recipe for the crusts. I agree with others that it is difficult dough to work; I am lucky to get it on the pot pie without cracking. This year I think I let it sit longer and I was able to work it better, but it's still never a beautiful crust. My family is more in the "if it tastes good, we're happy" camp, so looks aren't critical. I don't know that it would be good with a sweet pie, but it is good with the pot pie. item not reviewed by moderator and published
HORRIBLE! I only wish I had read the reviews before I made it. Don't waste your time or ingrediants. item not reviewed by moderator and published
Oh dear, what a nightmare to prep! I followed the recipe so carefully, refrigerated for over an hour because I know how important it is. I hardly had to use any water the cold vegetable shortening I used so saturated the flour. I even cooled my counter top and rolling pin. However, when I tried to roll the dough out, it just cracked terribly around the edges. I had four batches of dough (balled and refrigerated separately for four small pie crusts and I tried various things with each - pinching the edges together, more or less flour on the counter, refrigerating longer (with the last ball. I only got one to stick together enough to even get off of the counter in enough of a piece to cover half my pie. The rest I've stuck together like a crazy quilt of pie crust. It crumbled just as much when I went to cut it just now. Sigh. My girlfriend loved how it tasted though, so I guess that's a good thing. I just went ahead and mixed my crust into the pie filling. Never again. item not reviewed by moderator and published
I don't know who gave this recipe a favorable review -they obviously didn't try it. The quantities are WRONG. 3 1/4 cups of flour and 1 1/2 cups of lard makes thick grease, not dough. **edit** OK I'll confess, I didn't follow the instructions carefully (I usually don't and that's why I can't bake. When Emeril says to freeze it for so many minutes do that. When he says put it back in the freezer for 30 minutes do that too, and use a timer. Think about how you have to handle store-bought dough, it's the same when it's warm. You have to follow all the instructions carefully (and then some. item not reviewed by moderator and published
how can the reviews be such polar opposites??? item not reviewed by moderator and published
My mom was a professional pie maker ...people traveled miles in Eastern Oregon to have her pies. I did not inherit her "pie gene". My only success so to speak was a pumpkin pie with great filling but with crust that could pass as a Frizbee. In fact, our kids used it as a Frizbee to test it's "durability". I just couldn't bear to buy a pumpkin pie at the store knowing it usually has lard in it,..so I searched your website and found this recipe. SUCCESS....it was sooo simple,. One thing i do remember my mom saying was to handle it less and lightly, and, that I did. The only negative is that my husband and I ate two pies in 3 days, I will treasure this recipe but will make it only on very special occasions, lest we become blimps! Thank you for changing my "pie crust" reputation. item not reviewed by moderator and published
While I have not had much experience with pie crust, I've always been able to make "something" out of a bad crust. This crust was by far the WORST I've ever worked with and barely made it in the pie plate and over the filling! It took several tries to roll out, and I should have known then to throw it out and start over. It was greasy and tore easily. Once baked, it tasted like grease and paste. I will never use this recipe again -- trust me, and the other 1-star reviewers -- this is bad crust. It was an embarrassment to serve to my guests! item not reviewed by moderator and published
What a disappointment! We felt guilty offering the leftovers to our dog. After closely following the recipe, the end product was a greasy, crumbly, inedible mess! item not reviewed by moderator and published
I've made a lot of pies and thought I would try this crust recipe. I've got to say this was the most difficult crust to work with. I followed the recipe to the letter (TWICE!) and both batches turned out poorly. The biggest challenge was getting it rolled without either breaking apart or being too greasy. After much cursing I managed one pie crust and tossed the rest. It's baking now so I can't vouch for the end result. I was too angry to wait unti the pie was done to write this review. I'm going back to what is tried and true. Good luck! item not reviewed by moderator and published
One of the things I've not mastered over my years of cooking is a decent pie crust. Mine were never flakey, they were tough and not very appealing. I tried Emeril's Savory Crust as a way to reinvent leftover beef stew. I made it into a pot pie and the crust was the best I have ever made! It was flaky and tasty. My thought is that mixing the dough with my hands kept it from getting overhandled/overmixed. Even tho it was A LOT of lard, perhaps the amount of that made this crust better. I look forward to trying one of Emerils fruit pie crust recipes very soon. item not reviewed by moderator and published
This is the best pie crust i've ever used. The crust is always flakey and has an excellent flavor. item not reviewed by moderator and published
This pie crust is the worst I've made to date. Yikes Emeril! I knew in my heart 1 1/2 cups of LARD was a lot, but dang! I used this dough for a meat pie. The filling was great. The dough was shamefully greasy! item not reviewed by moderator and published
Me being a person that does not do a lot of baking. I am trying new recipes and dishes from Foodnetwork.com, and I have to say this was the easiest and best tasting crust I ever had, it works well with pot pies and it is even good when trying to make pies the diversity is definitely a winner for me. item not reviewed by moderator and published
This was a great crust, comments from co workers reminded them of the ones their grandmother used to make. It was a hit. item not reviewed by moderator and published
sounds like you used cold vegatable oil instead of solid shortening? the shortening shouldn;t have saturated the flour it is solid item not reviewed by moderator and published

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