Alan's Pie Crust

Alan's Pie Crust


"I have tried several pie crust recipes, but they just did not turn out right. So I changed the quantities and added and took away some ingredients and made a delicious pie crust. This recipe has never failed me."


servings 120 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Mix the flour and the salt in a large bowl. Add the butter or margarine and lard; mix with hands until crumb like texture is achieved. Mix in the water. Pat into a ball, and wrap in wax paper. Refrigerate for at least two hours.
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  1. 34 Ratings


I found this recipe to be very good but, it was a little crumbly and I had a hard time rolling it out.I live in a fairly dry climate so next time I'll try more water, spoon by spoon.All in all, ...

I've always heard that a pie crust made with lard is exceptionally flakey. I had wanted to try a butter/lard combo, so when I found some "leafy" lard, I went for it. The crust was flavorful be...

I tried your "pie crust recipe" back on 10/01/02 .It came out EXCELLENT ,I now use it on a regular basis ,the lard gives it a taste of the country. Do you have any more EXCELLENT recipes to shar...

Loved the butter/lard combination that made this both flavorful and flaky. I made this super-easy in my food processor - mixed the flour, salt, butter and lard with short, brief pulses until I g...

What a great pie dough. The only thing I did differently was I cut in the butter/lard with a pastry blender. When I added the water, I tossed with a fork until dough started to come together. Th...

i have tryed great-great grandmom's and great grandmom's and down the line to myself and many on the inter net but this recipe is so easy and flaky that i will make this my hand down receipe to ...


I love this recipe. It's easy and pretty close to perfect.

This is the only recipe I use for pie crust or pastries. It is a no fail crust!