How thick should my pie crust be?

If you're new to making pie crusts, you might be wondering how thick or thin you should roll it out. A typical pie crusts get rolled out to about 11 to 12 inches for 8 and 9-inch pies, respectively. Check out my comprehensive how-to roll out pie dough guide (with photos) above. It takes the guesswork out of it for you.

Can I use butter instead of shortening in pie crust?

Yes! You can substitute butter 1:1 for shortening in any pie crust recipe. However, all-butter pie dough is slightly less forgiving. If you want the best of both worlds without the chemicals or transfats, use a combination of all-natural leaf lard and butter (like this recipe) .

Can I make pie dough ahead of time?

Yes and the dough can be refrigerated for up to 3 days or frozen for up to 3 months which is why meal-prepping pie crusts for the holidays is smart and will save you so much time.

Why use both butter and lard in pie dough?

Butter provides flavor while lard creates flakiness and tenderness. Using both gives you the best of both worlds.

Can I make this pie crust vegan?

Yes, substitute the butter and lard with vegetable shortening in equal amounts.

How to roll out pie dough without a rolling pin?

There are several effective ways to roll out pie dough without a rolling pin. Here are the best rolling pin hacks/alternatives: Wine Bottle (best option) : -Clean and remove the label from an empty wine bottle. The smooth glass surface and cylindrical shape work similarly to a rolling pin. The weight of the bottle helps with even pressure. Glass Water Bottle (will work in a pinch): This is similar to the wine bottle method, just make sure it's clean and dryThe wider diameter works well for larger pieces of dough. Tall Drinking Glass (worst option): Use a smooth, sturdy glass with straight sides, hold it horizontally and roll. You may need to work in smaller sections due to the shorter length.

What makes pie crust tough?

Overworking the dough or using too much water in your pie dough can activate gluten development creating a tough (not tender) pie crust.

Why did my pie crust shrink?

Stretching the dough when placing it in the pie plate instead of lifting and laying it in, not letting it rest between rolling and baking, or not pressing the dough firmly against the pie plate (leaving air gaps between the dough and plate) before baking can all lead to your pie crust shrinking.

Why does my pie crust stick to the rolling pin?

The dough is too warm or the fat has started to melt, or you didn't flour your rolling pin before getting started. Alternatively, you may need more flour on your work surface. If your dough is just too warm, pop it into the freezer for 15 minutes or so before working it.

Can you overwork pie crust?

Yes, absolutely. Overworking develops gluten, which makes pie crust tough and chewy instead of flaky and tender.

Flaky Butter and Lard Pie Crust (Easy Recipe)

Description

This easy flaky pie crust recipe is an old-fashioned pie crust that's withstood the test of time! A perfectly buttery, flaky, and foolproof pie crust every time. This versatile dough works beautifully for both sweet and savory pies. Check out my the ultimate pie crust tutorial in the main post for step-by-step photos, pro tips, and techniques to achieve bakery-worthy results even if you're a beginner baker!

Ingredients

Double Pie Crust Ingredients

2 cups all-purpose flour (240g )
1/3 cup + 1 tablespoon cold lard, pinched off into 1/2 inch pieces (90g)
1/3 cup + 1 tablespoon cold butter, cut into 1/2 inch pieces (90g)
2 teaspoons sugar (8g)
1/2 teaspoon kosher salt (2g)
4 to 7 tablespoons of ice-cold water (60 to 105g)

Single Pie Crust Ingredients

1 cup all-purpose flour (120g)
3 tablespoons of butter (45g)
3 tablespoons lard (45g)
1 teaspoon sugar (4g)
1/4 teaspoon kosher salt (1g)
2 to 3 tablespoons ice-cold water (30 to 45g)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Cut the fat into the flour mixture. Using a dough cutter or two butter knives, cut the cold butter and lard into the flour mixture until it resembles coarse pea-sized crumbles. *see main post for food processor pie crust method
Add the cold water. Add cold water 1 tablespoon (15g) at a time, stirring with a fork until the mixture leaves the sides of the bowl. Test it by squeezing - if the dough holds together, it's ready. If it's crumbly, add more water until it just holds together, avoiding a wet or sticky texture.
Chill the dough. Divide the dough into 2 equal discs, wrap in cling film, chill in the fridge for 1 hour (or in the freezer for 25 minutes until firm but not frozen).
Roll out the dough & get it into the pie plate. Work quickly with one chilled dough disc at a time. Roll it out onto a floured surface to 1/4-inch thickness. Roll the finished dough onto the rolling pin to transfer it to the pie plate. Press it down into the sides, trim the dough to a 1-inch overhang, create a decorative edge being sure to secure it to the sides of the pie plate.
Chill the dough-lined pie plate. Refrigerate while rolling out your second crust. Use it as your pie crust calls for, Enjoy!

Notes

Essential Pie Crust Tips (find in-depth tips and techniques in the main post)

Freeze the diced butter and lard chunks to get them cold before cutting them into the flour mixture
This recipe can easily be halved if you need a single crust
Always scoop and level when measuring flour
Do not skip dough rest/chill time
Using a scale ensures consistent results
Visible butter/fat flecks should remain in dough
Always start with cold ingredients and keep cold while mixing
Don't overwork dough after adding liquid

Prep Time: 15 minutes
Rest Time: 1 hour
Cook Time: 30 minutes
Category: Pies + Cobblers + Crostate
Method: Mix & Stir
Cuisine: American

Nutrition

Serving Size: 1/8
Calories: 290
Sugar: 1g
Sodium: 100mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg