Ahhhhh love this. I love this cause it’s absolutely PERFECT!

There is so many (TOO MANY!) pie crust recipes floating around. But this one is a solid one. You cannot mess it up. Moist, beautiful crust. Cooks wonderfully. Perfect for pies, tarts, and more.


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  1. Mix 2 cups of the flour and salt in a large bowl. You’ll save the last half cup flour for powdering the surface. You can add more as needed when your dough is formed.
  2. Slowly cut in the butter and lard.
  3. In a small bowl, whisk the sour cream with the ice water. You don’t want any clumps.
  4. Slowly add to the large bowl. Don’t over mix. Hand mix works best.
  5. If it’s too wet you can add more flour as needed here.
  6. Let the dough settle. Flour your surface and roll it out.
  7. It’s ready to use! My first to go is pie, feel free to click around for some great recipes. Happy Baking!

This dough can stay in the fridge for up to 3 days. Before using it, take out of fridge and allow to reach room temp. Don’t use it cold it hardens and become difficult to use.

I use this recipe for pie, mini tarts, butter tarts and find it is just the best one. I use it for everything that needs a crust! Bakes at 375 degrees F for about 20-25 min or until crust is golden.


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