Recipe by Alan Oldham
"I have tried several pie crust recipes, but they just did not turn out right. So I changed the quantities and added and took away some ingredients and made a delicious pie crust. This recipe has never failed me."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
I found this recipe to be very good but, it was a little crumbly and I had a hard time rolling it out.I live in a fairly dry climate so next time I'll try more water, spoon by spoon.All in all, it was the best pie crust I have made.Thanks for sharing.
Tastes good, but VERY difficult to work with. It took me an hour to roll out 3 crusts. It was crumbly, and stuck like crazy to my rolling pin. Then it split and fell apart when I transferred it into the pie plates. I make pie regularly, but thought I'd like to try something new. I'll go back to my old standby Betty Crocker recipe.
I've always heard that a pie crust made with lard is exceptionally flakey. I had wanted to try a butter/lard combo, so when I found some "leafy" lard, I went for it. The crust was flavorful because of the butter, and flakey due to the lard; the dough was a little crumbly to work with, but I'll keep trying, and next time try adding just a touch more water to see what happens as I liked the results. Thanks, for sharing your recipe, Alan!
I tried your "pie crust recipe" back on 10/01/02 .It came out EXCELLENT ,I now use it on a regular basis ,the lard gives it a taste of the country. Do you have any more EXCELLENT recipes to share..
Loved the butter/lard combination that made this both flavorful and flaky. I made this super-easy in my food processor - mixed the flour, salt, butter and lard with short, brief pulses until I got the consistency I wanted (pea-sized, as they say), then added chilled water, a tablespoon at a time, until the mixture just came together, so I didn't measure the water exactly. For those who found their crust "crumbly," you may not be adding enough water. This was one of the easier recipes to roll out too! I had no problems getting it into the pie plate whatsoever and it crimped beautifully. Next time, however, I may increase the amount of fat, either the butter or the lard, by maybe a couple of tablespoons to add a bit more tenderness and richness to the crust. Otherwise I would call this recipe notably reliable for novice and expert alike.
What a great pie dough. The only thing I did differently was I cut in the butter/lard with a pastry blender. When I added the water, I tossed with a fork until dough started to come together. Then I work it with my hands. It was so easy to work with. Just great !!
i have tryed great-great grandmom's and great grandmom's and down the line to myself and many on the inter net but this recipe is so easy and flaky that i will make this my hand down receipe to my kids and grand children thank you again alan
* Percent Daily Values are based on a 2,000 calorie diet.
Alan's Pie Crust
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 120
** Calories from Fat: 65
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch how to make this easy, can’t-fail pie crust recipe.
Burnt pie crust? No problem. With these ingenious tricks, it’s an easy fix.
This from-scratch pie crust is easy and foolproof.