Perfect pie crust every time

Discover the secret to an easy, flaky pie crust that's versatile for both savory and sweet pies and tarts. This recipe is super easy, and the shells can be frozen for future use, making meal prep a breeze. Perfect for any homesteading kitchen!

Endless possibilities

Imagine the delicious pies you can create with this crust! From classic apple pie and cherry pie to hearty chicken pot pie, the possibilities are endless. Let your imagination soar and bring your culinary visions to life.

Consistency is key

One of the biggest challenges people face when making pie crust—especially flaky, tender, consistent pie crust—is managing the fat and the flour so the dough stays cold, workable, and not over-handled. This recipe comes together so fast and yields perfect results every time, helping you create baking masterpieces without the stress.

A pro tip for perfection

For a perfect pie crust, don't add all of the flour at once! Hold some back to add when rolling out the dough between two sheets of wax paper. This ensures a tender, flaky crust every single time.

Flaky Pie Crust

A wonderfully flaky pie crust recipe that works beautifully for both sweet and savoury dishes. It’s super easy to make, can be prepared ahead of time, and freezes well for future use. This batch makes 3 double-crust pies, 6 single-crust pies, or a generous amount of tarts!

Ingredients

  • 1 lb Tenderflake lard

  • 5 cups flour

  • 1 cup very cold water

  • 1 teaspoon salt

  • 1 teaspoon baking powder

Instructions

  1. Sift the flour, salt, and baking powder together in a large bowl.

  2. Add the lard and rub it into the flour mixture with your hands until it’s fully incorporated and resembles coarse crumbs.

  3. Add the cold water and gently squeeze or gather the mixture together until it forms a soft dough.

  4. Use as needed: roll out for pies or tarts, adding extra flour as needed to prevent sticking.

  5. Once filled, proceed with your pie or tart recipe.

Notes

  • Don’t add all the flour to the dough at once—reserve some for rolling out the crust.

  • Dough can be rolled out into pie plates or tart shells and wrapped well for freezing, making it easy to pull out and use whenever you need it.

  • To reduce the amount of flour used and maximize flakiness, roll the dough between two pieces of parchment or wax paper. I like to use empty cereal bags cut open and flattened—they work perfectly. Just remember to dust lightly with flour so the dough doesn’t stick to the paper.