This Southern homemade pie crust is a cherished staple in my kitchen-passed down from my mama and perfect for just about any classic Southern recipe. Made with just 5 simple ingredients, including a mix of butter and lard, it bakes up beautifully flaky and flavorful thanks to that combo. This recipe yields two crusts-just right for a double-crust pie (for recipes like cast iron peach pie) or two single-crust recipes (for recipes like quiche). I've included step-by-step instructions and my modern day Southern gal simple tips leaving you covered for any pie crust scenario. You'll never reach for the store-bought kind again.

An unbaked pie crust in a pie plate. Salt, measuring spoons, a rolling pin, and flour in a bowl next to the pie crust.

Heather's Love Affair with Homemade Pie Crust

I will go ahead and say it...I don't understand why anyone buys store-bought pie crust. 🤷‍♀️

Now, don't get me wrong-I'm all for ease and convenience in the kitchen (and in life). But as a Southern cook, I firmly believe there are some things that are just meant to be made from scratch-and pie crust is one of them.

Truth is, pie crust can seem complicated. Blind bake this, fully bake that-it's enough to make your head spin. My mom and I were just talking about this in my kitchen as I was recipe testing this week (ps - this is one of the first recipes she taught me to make).

But here's my take as a modern-day Southern girl - let's keep it simple. Honor tradition, but make it work for your real life right now. When it comes to pie crust, less is more-and I'm going to show you just how easy and worth it homemade can be.

P.S. I promise this is still better than anything you'll find in the freezer aisle. 😘

⭐️Heather's Personal Tip #1 ⭐️ I like to use combo butter and lard in this recipe. You will find a lot of recipes that either use all butter or all shortening (my mom actually uses all shortening) - but I like to use a mixture of both. The lard gives you the flakiness all homemade pie crusts are known for, but adding in the butter gives you a rich flavor that I love. It's the best of both worlds IMO.

Clear bowls of flour, salt, butter, lard, ice water, and a pastry cutter on a white board.

⭐️ BEFORE YOU START PRO TIP ⭐️- dice your butter into small cubes so that it is easier to cut into the flour to start!

Using a pastry cutter to cut in flour into flour when making pie crust. — In a large bowl, add flour, salt, cold butter, and cold lard. Using a pastry cutter, cut butter and lard into the flour until the mixture resembles small pea-sized shapes.

Crumbly dough in a bowl with a pastry knife. — Fill a large glass with water and ice. Using a tablespoon, measure 5 tablespoons of the ice water into the flour. Using a fork or spatula, mix well. You may need to add in more water if still floury and not coming together. I start with 5 tablespoons but I usually end up using a little more.

⭐️Heather's Personal Tip #2 ⭐️ this step can also be achieved with a food processor and it takes a little less time and I like to do often.

A hand holding crumbly pie crust dough. — You will know you have enough water added by the look and feel of the dough.

A hand squeezing together pie crust dough. — It will still look crumbly but it will be sticking together in some parts. Put the dough in your hand and squeeze together...

A hand holding pie crust dough that has just been squeezed together in the hand. — ...if it sticks together in a ball and stays without being too dry and crumbly then you have the right amount of water added.

Pie crust dough on top of a kitchen counter. — Sprinkle flour lightly out onto the counter and place dough on top.

A ball of pie crust dough on a kitchen counter. — Roll around flour so that all sides are covered and bring it together into a ball shape.

Pie crust dough formed in a ball and then cut in half with a butter knife. — Split the dough in half making 2 pie dough balls. This recipe makes 2 pie shells.

A rolling pin rolling out pie crust dough and in a thin large circle. — Roll out with a rolling pin in a circle until it is larger than your pie plate.

Pie crust inside a pie plate that is unbaked and getting ready to have the edged crimped. — Gently pick up the crust at one end and scoot the pie plate right up next to the dough so that it is easy to flip over/drag over onto the pie plate *(this allows you not to have to pick up the entire piece of dough and risk breaking)*. Make sure the dough lays evenly around all the edges.

pie crust over the top of a pie plate on the counter. — Trim off any excess on the sides of the crust, then gently crimp your edges with your fingers.

pie crust that has been crimped and shaped in a pie sheet before needing to be blind baked on the kitchen counter. — To crimp: gently fold the excess crust under itself on the edge. With your pointer finger and thumb on both hands, gently pinch together the crust then push both hands together to meet, forming a small pinch. Repeat around the entire crust.

From here, there are a few different ways to bake your pie crust, and it really just depends on what kind of pie you're making. As a modern-day Southern gal who loves keeping things simple, here's how I break it down:

For pies with a wet or custard filling (like pumpkin pie or my mixed breakfast veggie quiche), skip the blind bake. Just press your crust into the pie dish, pour in your filling, and bake as directed. The sides and top will still get golden and flaky-the bottom may not be quite as crisp, but it'll be cooked through and still delicious. Sometimes saving a step is worth it - make it simple and easy!
For cream or no-bake pies (like coconut cream or lemon meringue), you'll want to fully bake your crust. Press the crust into your pie dish, line with parchment paper and fill with dried beans or pie weights. Bake at 375°F for 30-35 minutes, or until golden and cooked through. Let cool for 10 minutes before removing the weights. Then proceed with the recipe as directed.
This recipe makes 2 crusts, which is perfect for pies that need a top and bottom crust, like Granny Smith apple pie or peach pie. If you're only using one, you've got options!
To freeze for later: Prep your extra crust in a pie plate, flash freeze for 30 minutes, then wrap tightly in plastic wrap (three times!) and store in the freezer for up to 6 months. Say hello Thanksgiving prep done ahead of time!
To chill for later: Wrap your pie crust tightly and keep it in the fridge for up to 2 days until you're ready to use it.

homemade unbaked pie crust in a pie plate with a napkin, salt and butter next to it.

Recipe

Southern Homemade Pie Crust (Lard or Shortening)

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Author: Heather Bilyeu
Total Time: 20 minutes
Yield: 2 crusts 1x

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Description

Ingredients

Scale

2 Cups Flour
6 Tablespoons Butter
6 Tablespoons Lard
1 Teaspoon Salt
5-10 Tablespoons Ice Water + more if needed

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Instructions

1. In a large bowl, combine the flour, salt, cold butter, and lard.
2. Use a pastry cutter to cut the fats into the flour until the mixture looks like small peas.
3. Fill a glass with ice water. Add 5 tablespoons of the cold water to the flour mixture and stir with a fork or spatula. Add more water, a tablespoon at a time, until the dough just starts to come together. It should hold when squeezed but not feel sticky or wet. (I have used up to 8-10 tablespoons total.)
4. Lightly flour your counter and turn the dough out. Bring it together into a ball, then divide in half to make two dough balls-this recipe makes two crusts.
5. Roll one dough ball into a circle, slightly larger than your pie plate.
6. Gently lift the dough and place it into the pie plate, pressing it evenly into the bottom and sides.
7. Trim any overhang, then crimp the edges using your fingers (fold excess under itself, then pinch gently with your thumbs and forefingers to make a fluted edge).
8. Repeat with the second crust, use it as a top crust, or prepped in pie plate, wrap and freeze for later.

Notes

Pie Crust Tips

No-bake pies? Fully bake the crust at 375°F for 30-35 minutes with pie weights.
Custard pies? Skip blind baking-just fill and bake! The sides get flaky, the bottom stays tender.
Only need one crust? Freeze the second in a pie plate-wrap well and store for up to 6 months.
Make ahead? Wrap and refrigerate dough for up to 2 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 crust
Calories: 1107
Sugar: 0.4 g
Sodium: 1169.9 mg
Fat: 74.2 g
Carbohydrates: 95.4 g
Fiber: 3.4 g
Protein: 13.3 g
Cholesterol: 128.1 mg

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