Description
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.
Ingredients
Scale
- 2 Cups Flour
- 6 Tablespoons Butter
- 6 Tablespoons Lard
- 1 Teaspoon Salt
- 5-10 Tablespoons Ice Water + more if needed
Instructions
-
- In a large bowl, combine the flour, salt, cold butter, and lard.
- Use a pastry cutter to cut the fats into the flour until the mixture looks like small peas.
- 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.)
- 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.
- Roll one dough ball into a circle, slightly larger than your pie plate.
- Gently lift the dough and place it into the pie plate, pressing it evenly into the bottom and sides.
- 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).
- 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
