Simple From Scratch Butter or Lard Homemade Pie Crust
If you're looking for an old fashioned, traditional pie crust recipe that is flaky yet strong then look no further! Has an extra secret ingredient found right in your pantry. No chilling required! Simple tips for troubleshooting if your dough becomes too sticky or too dry.
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Ingredients
- 1 1/2 cup all-purpose flour, plus extra for rolling and shaping
- 1/2 tsp salt, if using salted butter
- 1 tsp salt, if using lard or unsalted butter
- 1 tsp baking powder, secret ingredient
- 1/2 cup butter or lard
- 6 or 7 Tbsp cold milk
Instructions
- Whisk together flour, baking powder, and salt (be sure to add correct amount of salt depending on if you are using salted butter or lard/unsalted butter).
- Mix together dry ingredients with butter or lard using a pastry blender or fork only until it resembles coarse sand. You want to avoid overmixing during this step.
- Slowly add cold milk one tablespoon at a time and incorporate with spatula, wooden spoon or table knife until dough just comes together, making sure not to add too much liquid. I always use the entire 7 tablespoons. You may need to add a tiny splash more during the dry winter months.
- Transfer the dough onto a floured surface and begin to fold and smush your dough into a ball. The dough should come together in a ball easily. Again, you want to avoid overworking the dough.If your dough feels too sticky, use floured hands to form dough into ball and dust dough with flour as you continue to fold and smush it into a ball.If your dough feels too dry, dip your hands into ice cold water as you fold and smush the dough into a ball.
- Form dough into a ball and divide into half. At this point, you can decide to refrigerate/freeze your dough (If refrigerating/freezing; wrap tightly in plastic wrap and refrigerate for up to 5 days) or continue to the next step of rolling the pie dough out.
- On a lightly flour dusted surface, roll pie crust dough out with a flour dusted rolling pin. Start from the center and work your way out. Use gentle medium force as you're rolling, make sure not to press down too hard. As you are rolling, gently flip your dough in between passes to ensure it does not stick to the surface. If it is sticking, simply dust a little more flour to your surface and to your dough if needed. Rolling your dough into a 12 inch circle will ensure it is going to fit in a 9 inch pie dish. Pie crust dough should be about 1/8 inches thick.
- Use your rolling pin to transfer your pie crust to your pie dish. Gently fold one edge of your dough over rolling pin and roll dough around pin, carefully peeling it off the surface as you go. Transfer over dish and gently roll it out over the top of the dish, making sure it is centered. There will be some overhang.
- Very gently tuck the crust into the dish, lifting edges and gently pressing it into the form of the pie dish being sure there are no air bubbles.
- You will want to follow your pie recipe's instructions at this point. For the apple pie I made for this post, the recipe doesn't require baking the crust before adding the filling. However, some recipes call for a fully baked crust or a partially baked crust. Additionally, some pies require an egg wash before baking.
- There are so many different ways to create the top crust. Remember, this pie crust recipe is perfect for designs because of the special ingredient, baking powder, that helps prevent shrinkage. Depending on how intricate your top crust design is, you may want to double the recipe. I usually do this to ensure I have enough dough. See above post for creating the lattice design.
Notes
What if I don't have enough pie dough?
This recipe is for one 9 inch pie crust (bottom and top). Depending on how intricate your top crust design is you may wish to double the recipe. I usually do to ensure I have enough.
What if my pie dough is cracking or dry when I roll it out?
Always use cold milk when making your dough. Also, always bee sure not to overmix your butter or lard into your dry ingredients. Mix only until it resembles coarse sand. Remedy cracking dough by dipping fingertips in cold milk and gently working the edges back together.
What if my pie crust is too tough?
Overworking the dough or not having enough butter or lard in the crust can cause it to be tough. It is always important to never overwork your dough. This recipe has the appropriate amount of butter or lard, so be sure to follow the directions below.
Can I refrigerate or freeze my pie dough?
Although, this pie dough requires absolutely no chill time you can refrigerate or freeze if making ahead to use for later. It can last in the refrigerator for up to five days or in the freezer for up to 3 months. Make sure dough is wrapped tightly to avoid it drying out. Allow frozen pie crust dough to thaw in refrigerator overnight when you're ready to use it.
Servings: 1 9 inch pie