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Pie Crust


  • 2 ½ c flour
  • ½ tsp. salt
  • 1-2 Tbs. sugar (optional)
  • ¾ c cold butter, cubed
  • ¼ c cold leaf lard
  • ¼ c cold water


  1. Mix flour, salt and sugar.

  2. Cut in butter and lard with a pastry cutter until crumbly..

  3. Stir in water. Add more if necessary until dough holds together when pressed.

  4. Chill. Roll. Keep chilled while mixing filling.

  5. Bake most pies at 350 until filling bubbles.

Food Processor Method:

  1. Pulse 2 cups flour with salt, sugar and fats. Mixture will be a little pasty.

  2. Stir in remaining ½ cup flour.

  3. Stir in water.


  1. In a bowl, mix chilled fruit, sugar and flour. Pour into crust. Dot with butter for a richer flavor. Add top crust with air vents and bake.


  1. For fruits that tend to produce a soggy crusted pie (like peach), precook the filling until thick and chill. Pour chilled filling into chilled crust and bake as usual.

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