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Perfect Pie Crust Recipe


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup lard
  • 5 tablespoons ice water or as needed


  1. Combine flour and salt together in a large bowl.
  2. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Larger chunks of lard is fine.
  3. Add 4 Tablespoons of water, and then add 1 more Tablespoon if you need more liquid. Stir together, but don't overstir.
  4. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour. If you use ice cold water, you probably won't have to refrigerate the dough before rolling it out. While you roll out one pie crust, put the other half of the dough in the refrigerator so that it stays cold.
  5. Roll out the dough on a floured pastry sheet with a floured rolling pin. I roll it out and try to transfer it quickly to the pie crust. The more you mess with it, the harder it becomes to make a perfect pie crust.