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Unbaked pie crust in a pie plate. A rolling pin, butter and salt next to it.

Southern Homemade Pie Crust (Lard or Shortening)


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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

    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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