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Cortney's Foolproof Pie Dough

1 1/3 cup flour

• 1/8 teaspoon baking powder

• ½ teaspoon salt

• 1/2 cup lard, very cold

• 2-4 tablespoons ice water, as needed

• 2 teaspoons cider vinegar

1. Mix the flour, salt, baking powder in a bowl. Using a scoop, drop small scoops of lard into flour mixture, shaking slightly periodically to make sure lard doesn’t clump. If lard starts to get warm, pop in freezer for 10 minutes.

2. Using a pastry cutter, knives or your hands, cut the butter into the flour until the butter is in small pieces.

3. Add 2 teaspoons vinegar and work in gently until a dough has formed. If needed, add one tablespoon of water at a time until desired texture forms. Do NOT use all of the water if you do not need it. Wrap in plastic wrap and place in refrigerator for 20-30 minutes.

4. Shape into a ball, and place on floured work surface or between two sheets of plastic wrap or parchment. Using a floured rolling pin, roll the dough out until it is large enough to lay across your pie plate. Gently work the dough into the pie dish, shape crust as desired, and cut off any overlaying pie dough. Refrigerate for 20-30 minutes.

Recipe is for single crust – double recipe for a double crust.