How many of you love to make homemade fruit and veggie pies? I know I do! I would rather make a homemade pie than buy one at the store. Homemade always tastes better and seriously…make a good homemade pie crust isn’t as hard as you think! Plus, I often times make my pie crusts up ahead of time and carefully freeze them for when I need them. I find that I can freeze them for up to a month and they still come out great!
Today I’m sharing a guest foodie recipe with all of you courtesy of Coast Packing Company, a leading supplier of animal fat shortenings throughout the Western U.S.
The Perfect Pie Crust Recipe from DaNelle Wolford
1 1/4 cup white or wheat flour (cold)
1/4 teaspoon salt
2 tablespoons butter (cold)
3 tablespoons lard or tallow (cold)
6-8 tablespoons water (ice cold)
Sift flour into a bowl and add salt. Add butter & lard and “cut in” using a pastry cutter. Add ice cold water and mix with a spoon, then form a ball using your hands.
Flour a fine cotton towel or piece of fabric, and roll out your dough using a rolling pin. Once your dough is rolled out to the desired size, use your rolling pin to roll up the dough and transfer to your pie plate.
If you are making a custard pie, pre-bake for 15 minutes at 375 degrees. Be sure to add pie weights during this pre-bake time.
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I love to bake pies, and I usually use more very cold butter or shortening in my recipe to make the crust flakier.
Thanks for the recipe for the pie crust
never made my own always bought it from the store
ready made
Years ago, I read a tip for always getting flaky crust: vinegar! Just a tiny bit of vinegar, like a 1/2 teaspoon for a top & bottom crust recipe, really makes sure it will be flaky. I also use lard! It makes great crust.
I don’t make pie very often, but when I do, I will have to try this!