Southern homemade pie crust is a staple recipe in our home and was passed down to me by my mom. This recipe makes two pie crusts and is perfect for any quiche or pie you are baking! Flaky and full of flavor, you'll never buy store-bought again.
- 2 Cups Flour
- 6 Tablespoons Butter
- 6 Tablespoons Lard or Shortening
- 1 Teaspoon Salt
- 5-10 Tablespoons Ice Water + more if needed
- In a large bowl, add flour, salt, cold butter, and cold lard/shortening.
- Using a pastry cutter, cut butter and lard into the flour until the mixture resembles small pea size shapes. If the butter and lard have gotten too warm in the process, place into the freezer for 5 minutes to chill before continuing.
- Fill a large glass with water and ice. Using a tablespoon measure, spoon 5 tablespoons of the ice water into the flour mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury and not coming together. You want the dough to just begin to come together - not sticky and wet but not floury and crumbly as well. It will still be a bit crumbly but when you squeeze it together with your hands it stays together (see the picture below). Do not add too much water (I usually end up adding around 10 tablespoons most of the time).
- Sprinkle flour lightly out onto the counter and place dough on top. Roll around flour so that all sides are covered and bring it together into a ball shape. Split the dough in half making 2 pie dough balls. This recipe makes 2 pie shells.
- Roll out with a rolling pin in a circle until it is larger than your pie plate.
- 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 pie of dough and risk breaking). Make sure the dough lays evenly around all the edges.
- Trim off any excess on the sides of the crust, then gently crimp your edges with your fingers all the way around the pie plate. (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 and push both hands together to meet, forming a small pinch. Repeat around the entire crust.)
- Repeat with the second crust, or reserve for the top of the pie, or see the post for how to store it.
To Blind Bake
- If a blind or partial bake is needed, pre-heat the oven to 375 degrees fahrenheit.
- Place wax or parchment paper over the pie crust on the pie plate. Pour in baking beans or pie weights and evenly distribute around the shell.
- Place in the oven for 15-16 minutes.
- Remove from the oven and let cool for 10 minutes.
- Pick up the edges of the wax or parchment paper and pour the beans into a container. Proceed with the recipe as directed.
To Bake Fully
- If you need a fully baked pie crust for a no-bake recipe, follow the directions above for blind baking with the pie weights in the shell and bake at 375 for 30-32 minutes or until lightly golden brown.
- Remove and let cool for 10 minutes before removing the pie weights.
- Let the pie crust cool completely before preceding with the recipe.
- Keep extra dough wrapped tightly in plastic wrap in a dish for 3-4 days before using.
- Freeze extra pie dough in a disk wrapped airtight multiple times or already formed in a pie plate for 6-12 months before using. Place in the fridge to that for 24 hours before using for the desired recipe.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- 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
Keywords: Southern Homemade Pie Crust