Timeless Classic

Some recipes stand the test of time, and this 100 Year Old Pie Crust Recipe is one of them. Passed down through generations, this crust is known for its flaky, tender texture and ability to complement both sweet and savory pies. With only a few simple ingredients, this old-fashioned recipe proves that the best pies begin with a tried-and-true crust.

⭐ Why You’ll Love This Pie Crust

Proven over generations – a recipe that has stood strong for over a century.
Simple ingredients – no fancy tools or complicated steps.
Perfectly flaky – ideal for fruit pies, custards, or meat pies.
Versatile – works for sweet or savory fillings.

🥘 Ingredients

2 ½ cups all-purpose flour
1 cup lard (or substitute with shortening or butter)
1 tsp salt
1 tbsp sugar (optional, for sweet pies)
½ cup ice-cold water (add gradually as needed)

👩‍🍳 Preparation Method

Step 1: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, salt, and sugar (if using).

Step 2: Cut in the Lard

Add the lard and cut it into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs. The secret to this recipe’s flakiness lies in keeping the fat cold.

Step 3: Add the Water

Slowly drizzle in the ice-cold water, a tablespoon at a time, stirring gently until the dough just comes together. Do not overwork the dough.

Step 4: Chill the Dough

Form the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour. This helps the crust relax and stay flaky when baked.

Step 5: Roll and Bake

On a lightly floured surface, roll out the dough to fit your pie dish. Trim excess edges, crimp decoratively, and fill with your desired filling.

For blind baking: prick with a fork, line with parchment, and fill with pie weights. Bake at 375°F (190°C) for 15 minutes, then remove weights and bake another 10 minutes.
For filled pies: bake according to your recipe’s instructions.

🍴 Serving Suggestions

Use for a classic apple pie, pumpkin pie, or pecan pie.
Perfect for savory dishes like chicken pot pie or quiche.
Top with an egg wash and sprinkle of sugar for a golden, rustic finish.

❓ FAQ About This Pie Crust

Q: Can I use butter instead of lard?
Yes! Butter gives a richer flavor, while lard makes the crust extra flaky. Many bakers use a mix of both.

Q: Can I freeze this dough?
Absolutely. Wrap tightly in plastic and freeze for up to 3 months. Thaw overnight in the fridge before using.

Q: Why use ice water?
Cold water prevents the fat from melting too soon, keeping the crust flaky.