Pie Crust Recipe is a super easy, never-fail, pie crust for any kind of pie. Whether you are making a sweet, fruit or custard pie, meat pies, or a quiche, this easy pie crust recipe is a sure winner! Made with lard and vinegar, trust me this will scientifically prove to be the most flaky pie dough recipe!

Made with lard, this pie crust is light and flaky with no oily residue or weird aftertaste. The lard helps the crust hold its shape and prevents the gluten from being activated in the flour. Will explain more later on about the science behind the ingredients and the method to produce this pie crust recipe! The brown sugar in the pie dough counteracts the vinegar and adds just a very tiny hint of sweetness.

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Okay, so what do you mean? Science? Flaky? Please Explain!

Okay so you want to have the lightest, most flaky, best tasting pie crust out there, right? There really is a science behind the method and ingredients in this pie dough recipe! I never knew why this easy pie crust recipe always turned out so fabulous until I did a little research…

lard

Using lard is an age old tried and true pie crust recipe ingredient. And our grandmothers really knew what they were doing! The lard actually holds up in higher temperatures, because it has very large crystals which take longer to break down compared with other fats. Therefore causing your pie dough to hold its shape! Lard contains less water than butter, actually barely any, and water is what gluten needs to release from the flour. More on lard further down.

coating

Another important factor in producing the flakiest pie crust is the method of preparation. When you cut the lard into the flour, you actually coat each little piece of fat with flour. When this fat expands with the heat, it will form air pockets all around it. You can see the layers of flaky pie dough in the picture below!

cold

An additional noteworthy tip to create super tender and flaky pie crust is to use COLD water and COLD lard! This prevents the fat from melting too quickly and causes the flour not to absorb the water too quickly. The sugar added to the flour also protects the flour from the water…

vinegar

Last but not least, adding vinegar actually prevents the flour from forming gluten, which is the big enemy to flaky tender pie crust recipes!

Showing the flakiness of this pie crust!

You will never want store-bought pie crusts again once you learn to make your own! Homemade pie crust recipe is super easy to make and tastes incomparably delicious!!

how to store homemade pie crust recipe

You can store the pie dough either raw or baked. To store raw pie dough, wrap securely in plastic wrap and store in the refrigerator for up to a week. If you need to store raw pie crust dough longer, follow the freezing instructions above.

Or you can blind bake the pie crust and store them in the freezer for up to 3 months. This is a quick method for pie recipes which only need a bottom crust.

Ingredients for Pie Crust Recipe

• All purpose flour, truly a must have for the best pie crust!
• Brown sugar, makes for the best tasting pie dough ever!
• Salt, enhances the flavor, and is a truly vital ingredient.
• Baking powder
• Lard, make sure it is cold.
• Egg, will make the dough softer and easier to work with.
• Vinegar, which prevents the formation of gluten, creating the flakiest pie crusts ever!
• Ice water, without the ice cubes of course.

How to Make Pie Crust Recipe

1.Mix the flour, sugar, salt, and baking powder in a large bowl.

2.Cut in the lard until it becomes small crumbles the size of peas.

3.Break the egg into a measuring cup. Beat the egg with a fork, then add the vinegar. Add enough cold water to measure 1 cup.

4.Pour a little at a time over the flour mixture, tossing and stirring with a fork.

5.Shape into 4 balls, wrap and refrigerate, freeze, or you can use immediately.

6.To use immediately, roll out on a lightly floured surface to 1/8th inch. Place in a pie dish and follow the recipe that you are using.

For recommended items to help you make this recipe, see my Amazon Shop.

Recipes to Make with Pie Crust Recipe

Caramel Apple Pie

Pumpkin Pie

Broccoli Quiche Recipe

Read about National Pie Day and how to celebrate on January 23!!

Pie Crust Recipe

Pie crust recipe made with lard, brown sugar and vinegar. With the proper ingredients and a no-fail method, you will always have the flakiest, most tender, and amazingly tasty pie dough! So easy you will never want store bought pie crusts again!

Author:RebekahCooking Method:BakedCuisine:EuropeanCourses:Dessert, LunchRecipe Keys:Homemade

Print Recipe

Pin Recipe Baked

Prep Time15 minsCook Time15 minsTotal Time30 minsDifficulty:BeginnerServings:32Calories:206Best Season:Suitable throughout the year

Ingredients

Servings

• 5 cup all purpose flour
• 3 tbsp brown sugar
• 2 tsp salt
• 1 tsp baking powder
• 1 lb lard
• 1 egg
• 2 tbsp vinegar
• 1 cup cold water (added to the vinegar and egg to make 1 cup)

Instructions

Video

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1. Mix the flour, sugar, salt, and baking powder in a large bowl.

   

2. Cut in the lard until it becomes small crumbles the size of peas.

   

3. Break the egg into a measuring cup. Beat the egg with a fork, then add the vinegar. Add enough cold water to measure 1 cup.

   

4. Pour a little at a time over the flour mixture, tossing and stirring with a fork.

   

5. Shape into 4 balls, wrap and refrigerate, freeze, or you can use immediately.

   

6. To use immediately, roll out on a lightly floured surface to 1/8th inch. Place in a pie dish and follow the recipe that you are using.

   

Nutrition Facts

Serving Size 1 slice of double crust

Servings 32

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Amount Per Serving

Calories 206kcal

Calories from Fat 131kcal

% Daily Value *

Total Fat 14.5g23%

Sodium 148mg7%

Potassium 40mg2%

Total Carbohydrate 16g6%

Protein 2g4%

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Thiamin 14 mg

Riboflavin 9 mg

Folate 14 mcg

Selenium 13 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make sure to use cold lard for the best results.
• Work the dough as little as possible.
• Handle the dough gently.
• For super flaky crust, freeze it before baking, even for just a short time.
• Use ice cold water.
• If you are baking pie on a warm day, chill all of the ingredients.