Pie Crust

Introduction: Pie Crust

About: I am just a high school student who enjoys making useful contraptions. I am especially interested in non-fossil fuel engines and any form of aircraft.

pie is good. one of the few statements in our world that nobody denies. but what really makes or breaks a pie is the crust. forgive me if im wrong (highly doubt that i am though!) but this is one of the best recipes you'll ever find for a pie crust. For a golden, flaky, and tender crust,  here's a great recipe


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Step 1: The Recipe

1 lb Lard (we love the brand tender flake. but alas, we are only able to get that in canada. so if you ever go up there be sure to get some! its the best pie lard ever!)
4 1/2 Cup Flour
1 1/2 tsp Salt
2 tsp Baking Powder
Large Egg
2 Tbs Vinegar
Ice Cold Water

Step 2: The Dry Ingredients

Sift flour, salt and baking soda together.  Cut lard in until the consistency is that of small pebbles. DON'T OVER CUT THE INGREDIENTS TOGETHER!! this will make your crust hard and dough like.

Step 3: The Not-so-dry Ingredients

proceed to combine 1 large egg, beaten, with 2 Tbsp. vinegar in a large bowl.  Add enough ice cold water to make a generous cup of liquid. 

Step 4: Putting It All Together

Using a fork, gradually add this liquid to the lard mixture stirring gently and even working it by hand once it starts to cling together.  Do not over mix and mix gently. you're done with the crust at this point but need some way to store it so keep going.

Step 5: Storage

Form the pastry into four equal size balls and wrap in plastic wrap.  Store these in the fridge until your filling is ready to be consumed.

This dough can be frozen and thawed out in fridge or at room temperature.

Step 6: How to Use It.

when your ready, roll dough out on floured surface.  Line foil or ceramic pie plate with one layer of crust.  Add filling.  Then roll out top layer of crust.  Make sure that you cut some sort of decorative vents in the top crust to allow the steam out when cooking.  Lay top layer of crust over filling.  Press to seal bottom and top crust together.  Then, if your really feeling like a world class chef,  flute the edges (this gives the crust that "wow! now that's a pie!" type of look).

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    4 Discussions


    6 years ago on Introduction

    I have used the recipe on the side of the tub of tenderflake and the results are never what I want. Hopefully this one works better, I'll use it next time I try pastry.

    Also, in your Step 2 it reads baking soda when I'm pretty sure you meant baking powder.


    9 years ago on Introduction

    I understand completely that we simple folks down here in the States do not see or comprehend everything you people up there in Canukistan say...but would you consider telling us, once again, the amount of lard we should use.

    I want to make a freekin' pie, NOW...so hurry.


    Reply 8 years ago on Introduction

    1 lb = 2 cups = one package of butter here in the states

    Hope that helps!