Pie Crust Recipe

1 cup butter, cut into pieces and frozen

1/3 cup lard or shortening, frozen

3 cups flour

1 tablespoon sugar

1 teaspoon salt

½ teaspoon baking powder

1 egg yolk

1 tablespoon lemon juice

Ice water



Cut the butter and lard into pieces and place in the freezer. In the bowl of a food processor add flour, sugar, baking powder and salt. Pulse a few times to combine. Add the pieces of butter and shortening. Pulse several times until the mixture is the size of small peas. In a measuring cup add the egg yolk and lemon juice. Mix together. Add water until the liquid comes to the 2/3 cup measure. Mix water in with the egg yolk lemon juice mixture. Pour the water over the flour mixture. Pulse food processor just until the dough begins to hold together. Do not over process or you will have a tough pie crust. Divide the dough into two balls. Flatten each ball into a disk, wrap in plastic wrap or waxed paper and refrigerate until cold. Can be refrigerated for 1 day or frozen for 2 weeks. Makes two (9-inch) pie crusts or 1 double.


For a single pie crust: Roll out half of the dough. Fit into a 9-inch pie plate. Prick bottom and sides with a fork. Bake at 425 for 10-12 minutes or until golden.


Option: You can line the unbaked pie shell with parchment paper then fill with beans or rice and bake for 10 minutes. This is called blind baking the crust and helps it from not shrinking. Remove the parchment paper and beans after the 10 minutes and continue baking until golden. About an additional 4-5 minutes.




Recipe by SimplySoGood.com