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Rolling Out Pie Crust

Never Fail Pie Crust


  • 3 cups all-purpose flour + extra for rolling
  • 1 teaspoon Salt
  • 1 egg
  • 1 teaspoon white vinegar
  • 5 tablespoons cold water + extra for sealing the crusts
  • 1 cup lard
  • sugar for sprinkling on top


  • Lay out and measure all of your ingredients, a pie plate, a large bowl and utensils.
  • Clear a cool cupboard (i.e. not next to a hot stove if possible) for rolling out the dough and set a bowl with a cup of flour in it, a bowl with a bit of cold water, your rolling pin, pie plate and a long, flat, skinny metal spatula close to your rolling area.
  • Sprinkle 1/3 of a cup of flour on the cupboard and roll the rolling pin through it to coat.
  • In the large bowl, mix together the flour and salt.
  • Crack the egg into a small bowl and add the vinegar and 5 tablespoons of cold water; beat gently to combine.
  • Add the lard, in chunks, to the flour and salt and gently begin working it together with your hands until it forms large crumbles.
  • Pour in the egg mixture and continue working gently with your hands just until the dough comes together into a rough ball.
  • Turn the ball out onto the floured surface and roll in the flour just enough to keep it from sticking to your hands (it will stick a little but you should be able to work with it).
  • Divide dough into three equal portions.
  • At this point, you can freeze the dough and save time for when you want to make a pie on another day. Just wrap each portion tightly in plastic wrap and seal tightly in a ziploc bag and freeze.
  • When you are ready to make the pie, take one or two portions out (depending on if you are making a single- or double-crust pie.
  • Allow dough to thaw completely and come nearly to room temperature.
  • Roll each disc into a circle to fit the plate you have chosen.
Keyword crust, lard, pie, recipe