My Favourite Pie Crust Recipe

The author of this recipe has one rule, written right at the top: do not use shortening. This is a pie crust built around a full pound of cold lard, the way bakers made it for a hundred years before vegetable shortening showed up on grocery shelves. Lard creates a flake that vegetable fats can’t match, with a tender, almost melting bite.

Egg, vinegar, and a touch of brown sugar round out the dough. The egg adds richness and a faint golden color; the vinegar’s acidity slows gluten development for a more forgiving roll. Three tablespoons of brown sugar is enough to deepen flavor without making the crust read as sweet.

The yield is generous. One batch produces four large disks, enough for two double-crust pies or four single shells. Wrap each ball tightly in plastic and store in the fridge up to two weeks, or freeze for longer keeping.

Cut the lard into the dry ingredients until the bits are the size of tiny peas. Visible chunks of fat are what create flake; they melt during baking and leave steam pockets that puff the dough into thin, crisp layers.

Pro Tips

• Use leaf lard (the highest quality) if you can find it from a butcher. Supermarket lard works but has a slightly stronger savoury note.
• Keep the lard ice cold. Soft lard melts into the flour instead of staying in pea-sized lumps, giving you a tough crust instead of a flaky one.
• Pour the egg-vinegar-water liquid in gradually. Stop adding water as soon as the dough holds together. Too much liquid means a tough, shrinky crust.
• Roll the dough on a lightly floured surface. Heavy flour dusting works extra flour into the dough and toughens the crust.

Variations

• Swap brown sugar for granulated sugar for a less caramelized flavor and lighter color.
• Substitute apple cider vinegar for white vinegar for a slightly richer note that pairs well with fruit pies.
• Add 1 teaspoon of finely grated lemon zest for an aromatic twist suited to summer berry pies.