Homemade Pie Crust from Scratch

Photo courtesy of Lynn's Kitchen Adventures

Here is a recipe for a perfect pie crust recipe from scatch. I happen to stumble upon this pie crust recipe from Lynn’s Kitchen. I have made this pie crust recipe three times and it turns out flaky and perfect ever time. I think it's so good because it uses good old lard as one of the ingredients. This recipe is perfect for any pie or homemade cobbler. 

Homemade Pie Crust:

2 - cups all purpose flour 
1/2 - cup butter 
1/2 - cup lard or shortening
1/2 - cup cold water 
pinch salt 

Mix flour and salt. Cut in butter and lard until it looks like the picture above.

It should be a bit crumbly with the chunks of dough about pea size.

Add water 1 tablespoon at a time. Be careful because you do not want this to be too wet.

Mix until it forms a dough like the picture above. Form into a ball and flatten into a disk and wrap in plastic wrap. Refrigerate for at least one hour. 

You want this cold. Roll dough out and place in a pie pan. If you are filling this crust, fill, roll out second crust and place on top. 

Or just fill it if you are not placing a second crust on top. Refrigerate for another hour. This is important. Cold dough helps keep your crust from shrinking during baking. 

If you are needing a prebaked crust for a pie. Maybe a pudding pie or strawberry follow these directions, Roll out dough, place in pan, prick with a fork. 

Line the crust with foil and place beans or rice on top of the foil. You can also use pie weights, but rice or beans is much cheaper. Bake at 375 degrees for 10 minutes. 

Remove foil and rice/beans/weights, whatever you use, then bake for another 9 minutes. Cool and fill. Enjoy! 

Recipe Yields: 1 Pie Crust

adpated from: Lynn's Kitchen Adventures

1 comment

Edward Webber said…
Family Reunion this Weekend, Fathers Day, 2011. I will be useing both the Blackberry and Peach Cobbler recipes. Both available and family favorites. You truly have some of the finest, old fashioned recipes that I have found posted. I have been cooking all my life, taught by the best, a Mother and Grandmother. I love old, old recipes. Thank you for your site and dedication to others.