perfect pie crust

Every baker will eventually chooses a school of thought on pie crust. Butter or lard? Vinegar or not? Truly, there are many ways you can find your pie crust. However, there are inevitable variables between bakers that you can't avoid. For example, the equipment you use, the mixing bowl, your kneading technique. Pie crust can be finicky. It requires attention to details and walks that fine line between under and over worked. To really find your perfect crust, experiment. 

For us, it's this. The combination of butter and lard, not just one or the other, give deeper complexity to the crust without taking a lot of blood, sweat, and (trust us, we've been there) tears. And vinegar. USE VINEGAR, FOR PETE'S SAKE! Not only will it give flakiness to an otherwise denser crust, but the bit of tang on your tongue will be a nice addition, especially for those fruit pies. It's the wow-factor!


recipe makes 4, 8” crusts

4 c flour

1 tsp baking powder

2 tsp salt

1 c lard

⅔ c butter, chilled and cubed

½ c water

1 egg, beatened

1 Tbl white vinegar


In a large bowl (or better yet, a food processor), mix together flour, baking powder, and salt. Cut in lard and butter and mix until it becomes a coarse meal.


In a small bowl, mix the water, egg, and vinegar. Place flour mixture in a large bowl and pour in wet ingredients. Mix thoroughly until the dough forms as a ball. Divide into 4 equal portions and wrap tightly in plastic wrap. Let chill for 1 hour. Use dough within three days or freeze for future use.