Alan's Pie Crust Recipe -
Alan's Pie Crust Recipe

Alan's Pie Crust

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"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."

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Ingredients Edit and Save

Original recipe makes 2 crusts Change Servings


  1. Mix the flour and the salt in a large bowl. Add the butter or margarine and lard; mix with hands until crumb like texture is achieved. Mix in the water. Pat into a ball, and wrap in wax paper. Refrigerate for at least two hours.
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Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2003

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.

Most Helpful Critical Review
Nov 29, 2010

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.


34 Ratings

Oct 25, 2007

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!

Nov 09, 2003

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..

Sep 17, 2009

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.

May 27, 2007

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 !!

Nov 09, 2003

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

Nov 09, 2003



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  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 173 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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