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Perfect Pie Crust

A slight tweak on my grandmothers perfect pie crust recipe.


  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp - 1 Tbsp sugar
  • 1/4 cup lard
  • 3/4 cup butter
  • 1/4 cup ice cold water


  1. In the bowl of your food processor, combine the flour, salt, and sugar. Pulse a few times to combine. Then, add in the very cold butter and lard. You want your fats to stay as cold as possible so your pie crust is tender and flaky. Pulse in your butter and lard until the mixture begins to look like wet sand, and sticks together a little when you squeeze it.
  2. Add the ice water in a tablespoon at a time, and pulse just until the pie crust begins to pull together.
  3. Turn the dough out onto a lightly floured surface, and press it together to form a ball. You don't want to knead it like bread dough, just press it all together.
  4. Wrap the ball in plastic wrap, and pop it in the freezer for 5 minutes while you clean up your work space, wash the dough from your hands, and make sure your oven is up to temperature for your recipe.
  5. Cut your dough ball in half so you have a bottom and top crust. Roll out your crust and place it in the pie plate. For a single crust pie, crimp your edges and fill the pie. For a double crust pie, fill your bottom crust, top with the other rolled out crust, and then crimp the two pieces together. bake according to your favorite pie recipe.

Recipe Notes

Adapted from Grandmom Mitchell