Pie Pastry (For 2 Pies)

Prep Time
Cook Time
Ready In

"Until I tried this recipe I didn't have much luck with homemade pie pastries, I consider this to be the best homemade flaky pie pastry that's made right from scratch! You can make this recipe with or without a stand mixer, either method makes an amazing pastry, but, of course using a heavy duty stand makes it a little easier to mix, if your considering making this with shortening I would say no to that, it's not the same, use lard only. Makes 4 single pie crust, enough for 2 double-crust pies"

Original recipe yields 4 servings


  • Serving Size: 1 (297.6 g)
  • Calories 1589.8
  • Total Fat - 117.3 g
  • Saturated Fat - 51.9 g
  • Cholesterol - 166.6 mg
  • Sodium - 1222.7 mg
  • Total Carbohydrate - 118.9 g
  • Dietary Fiber - 17.7 g
  • Sugars - 0.7 g
  • Protein - 23.6 g
  • Calcium - 64.5 mg
  • Iron - 6.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.8 mg

Step 1

Cut the 1 pound of lard into small size cubes, Place cubes on a plate and freeze for about 15 minutes, just until ultra cold but not frozen.

Step 2

Combine the flour and the salt in a large bowl or the bowl of heavy duty automatic mixer. Add in ultra-cold large cubes.

Step 3

Using a stand mixer, or a hand pastry blender, or two knives, cut in the lard mixture until the mixture resembles coarse oatmeal.

Step 4

In a measuring cup, combine the egg and the vinegar, and add iced water to make 1 cup. Gradually stir the liquid into the lard mixture, adding only enough liquid to make the dough cling together.

Step 5

Gather the dough into a ball, then into a large log shape. Divide the dough into four equal portions.

Step 6

Use at once, or refrigerate or freeze until ready to use.

Step 7

To use pastry dough: roll out on a lightly floured surface. If the dough is "sticky", chill 1 - 2 hours before rolling.

Step 8

Transfer dough to pie plate or dish, and trim and flute shells or crusts.

Step 9

Bake according to your pie recipe directions.

Tips & Variations

No special items needed.