| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 25 min |
| Yield: | 1 (9-inch) piecrust |
Ingredients
- 3 ounces (6 tablespoons) butter, chilled
- 1 ounce (2 tablespoons) lard, chilled
- 6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
- 1/2 teaspoon table salt
- 1/4 cup ice water, in spritz bottle
- Approximately 32 ounces of dried beans, for blind baking
Instructions
- Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
- In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
- Preheat oven to 425 degrees F.
- Place 2 metal pie pans in the refrigerator to chill.
- Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.
- Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.
Reviews
I’ve made butter pie crusts for years and they were very good, but this one is by far the best! Flaky and light
Easy and amazing tasty
I have tried several crust recipes on this app and in cook books. This one takes the cake!! — or pie, as it were. Flakey, crispy PERFECTION. I expect nothing less from the food science expert, Mr. Alton Brown.
I have been using this pie crust recipe for several years and I have never been disappointed with the results. I replace the lard with 2 tablespoons of Crisco, or vegetable shortening, and it works great! I would highly recommend this fool proof pie crust recipe!
This piecrust recipe has replaced my “old school” family recipe! I really like this a lot, but you do have to follow the instructions. It’s so important to have everything as cold as possible when mixing. Thank you Alton Brown!
I have searched a long time for the perfect crust. I’ve tried a multitude of recipes from famous chefs to experienced home cooks and never have been satisfied with results. My search is over and A.B’s crust wins hands down. I think the secret is extremely cold butter and lard which I cut into pieces on a cold plate and following his directions rolling out the dough keeping warm hands away from crust.
Perfection tastes sweet!
Perfection tastes sweet!
Worst crust I have ever used, falls apart too quick even after refrigerated won’t stay together after baked and is utterly tasteless. Would not recommend to anyone
I have been making this pastry for years using the same ingredients as Alton but more of it so I can get one double and one single crust. My recipe switches the lard and the butter, more lard less butter. I have made this in a food processor and with my kitchen aid mixer both work great.You can re-roll this recipe several times never gets tough. The key to good pastry is making sure your lard and butter are cold so do follow Alton’s instructions. This is my favourite pastry. Enjoy!
Awesome pie crust every time! Thanks AB!
I hate making pie crust. So hard to get a good crust.
This recipe is typical Alton – it works!
Only thing I have against this is it is only one crust. Have to make two for typical covered pie.
This recipe is typical Alton – it works!
Only thing I have against this is it is only one crust. Have to make two for typical covered pie.