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Pie Crust Mix

Pie Crust Mix

  • Prep

  • Ready In

Marge P

Makes 6 crusts, and can be stored for several weeks.

Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet


  1. In a large bowl, combine flour, salt and baking powder. Cut in lard until mixture resembles coarse crumbs.
  2. Store in an airtight container for up to 6 weeks. To make 2 pie crusts, combine 2 1/2 cups mix with 5 tablespoons water.
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Jane Buck

GOODNESS at its finest!! I would have never considered lard in the past but I am NEVER going to make another pie crust.It is beyond awesome and it redefines the word "flaky" in context to a pie crust. I would give it a 10 if I could!!!!!!!!


I used shortening with mine only because I have family members that do not eat lard. It came out pretty good--I had to add a little more flour though since the consistancy was a little different. Haven't actually eaten the pie yet but it rolled out fairly well and looks really good. Will repost rating on how it taste at later time. Thanks for the short-cut.


This was exactly the recipe I needed. I've now shared it with the rest of the women in the family who sometimes are rushed as well. My only mistake was after rolling out the crust, I put it in the fridge, and didn't take it out to let it come to room temp before working with it. So it was falling apart. Luckily that didn't matter so much for what I needed it for. I will continue to use this recipe for many more pies and dumplings!