Pie Crust

176 Ratings
Recipe courtesy ofAlton Brown

Total: 1 hr 40 min Prep: 15 min Cook: 25 min

Yield: 1 (9-inch) piecrust

Level: Intermediate



  • 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


  • 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.

Show more
Show: Good Eats
Episode: I Pie

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176 Ratings

So, al always, every pie crust recipe recommends the coldness  of the ingredients.  I put the flour, lard and butter and mixer bowl in the fridge for half hour before starting and return to the fridge as needed if the mix has a hint of greasiness.  These exact measures work great for me every time.  What's not necessary is the spritz bottle . . . who uses that? . . .  and the food processor . . . just uppity waste seems to me.   Just put the ice water in the mixer a little at a time over half a minute or so or "cream" the mix by cold hands.  Tastes great with the balance of lard and butter.  Thanks Alton.. See All Reviews Post Review

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