Pie Crust

This is for standard 9" pie pans. This recipe creates both a top and bottom crust.

Prep Time30

Total Time30

Course: Bread

Cuisine: Global

Servings: Servings

Calories: 346kcal

Cut butter and lard into ½" cubes and refrigerate. Put them on a plate, rather than a bowl, as this helps keep them separate.
Add vinegar and cold water to a small bowl and refrigerate.
Add flour, salt, and sugar to a large mixing bowl and refrigerate 15 minutes.

Add butter and lard cubes to the flour bowl, cut in with two butter knives. Don't use your hands to mix, as that will soften the butter. They need to remain chunky.
Slowly drizzle the vinegar/water, one tablespoon at a time, into the mix as you continue to cut in.
Turn out onto a lightly floured surface and pack into a ball (do not knead).
Cut into two balls, one slightly larger than the other (this will be the bottom crust and accounts for the sides of the pan)
Flatten into discs, wrap each in plastic wrap and refrigerate for 2 hours. Remember as you work with your hands to avoid touching any more than necessary because you don't want the warmth of your hands to melt the butter and shortening.

Moisten a thin towel and place on your work surface, and lay a piece of parchment on it.
Dust both sides of the bottom crust and place on the parchment, with another piece of parchment on top
Use a rolling pin to slowly flatten the dough into a large circle about ⅛"-¼' crust. Use the pie pan as a gauge and go a bit bigger. You need to account for the sides and about ½" overhang.
Remove the top parchment, flip the crust into the pan and remove the other parchment, then settle the crust into the pan.

If you are making a cream pie (banana cream, pumpkin, or pudding) or another style of wetter fillings, like tomato pie, then you want to pre-bake the crust before adding the filling. This is especially true for certain fruit pies that you won't bake (strawberry).
Pre-heat oven to 400°.
Pierce the bottom of the crust with a fork in a few places and add pie weights.
Bake for 15 minutes.
Remove pie weights and bake another 5 minutes.

Prepare the top crust using the same parchment you used for the bottom crust.
Add filling to crust. It's best to have enough filling to overfill a bit so the top crust has a dome to it.
Put pie back in refrigerator for 30 minutes.
Follow instructions for the specific pie you are making.

If you are making a pie that doesn't require a top crust, you can freeze that half.