Traditional pie dough master recipe

Yield 1-2 pie crusts



  1. In the food processor bowl, combine flour, salt, butter and lard. Pulse 20 times.
  2. Sprinkle ice-cold water over mixture and pulse 15 times.
  3. Squeeze handful of dough to see if it holds together. Add in more water if necessary.
  4. Divide dough in half and make equal-size disks, about 5 inches across.
  5. Wrap disks separately in plastic wrap and chill for 1 hour.
  6. Remove dough from refrigerator and allow to warm up slightly until dough is soft to touch and easy to roll out.
  7. Place 1 disk on floured pastry mat or board. Remove plastic wrap.
  8. Sprinkle some flour on top of the disk. Roll your rolling pin from the center out in all directions. Do not use back and forth motion.
  9. Once the dough is 1 to 2 inches larger than the pie pan, brush off extra flour.
  10. Fold dough in half and lay it in pie pan carefully.
  11. Gently push the dough down into the pan to fit snugly. If it tears, add a little water and a small amount of flour pressed over the area to repair.
  12. Trim overhang of dough from around pie pan, leaving enough to be crimped around the edge.
  13. Add pie filling.
  14. If making a double-crust pie, roll out second dough and use it as the top crust. Crimp edges of dough together. Bake as directed.

Makes 1-double crust or 2-single crust pies

Baker’s note: Rendered leaf lard can be purchased from speciality butcher shops. If they only have unrendered, you can render it at home by placing cubed pieces (approximately 2 inches in diameter) in a shallow pan in the oven or electric skillet and cooking on low heat at 250F for several hours until it melts. Strain it through a cheesecloth and a strainer, and place it in a container in the refrigerator until it sets up. Divide and weigh the leaf lard into equal portions of 4 ounces each. Wrap and chill or freeze until ready to use. The lard will last 3 months in the freezer.

*14 tablespoons (7 ounces) of butter may be substituted for the leaf lard and butter combination.

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Recipe by Grateful | at