Alton's Pie Crust

Adapted from Alton Brown's Good Eats episode, I Pie
Makes 1 9" pie shell

Cut butter and lard into small pieces. Combine flour and salt in a food processor and pulse a couple of times. Sprinkle the butter pieces evenly over the flour's surface and pulse 5 or 6 times until the flour begins to look sandy. Sprinkle the lard pieces evenly over the surface and pulse another 5 or 6 times. The mixture should now begin to start to have texture. Sprinkle a little bit of water over - about a teaspoon's worth. Pulse another 4 times. Repeat sprinkling a teaspoon of water and pulsing 3 times until the dough begins to come together. It is ready when it holds together after being squeezed. (It will not look like bread dough and will be all crumbly.)

Scoop out the dough and squeeze into a rough disc 5" or so in diameter. Put it inside a gallon ziptop bag and refrigerate for 30 minutes.

Remove the dough from the fridge and cut open the 2 sides of the bag. Sprinkle a little bit of flour over both sides of the disc and recover. Roll out until the dough takes up all of the space inside the bag. Open the bag and place a pie pan upside down on top of the dough and flip over. (The dough will now be resting comfortably inside the dish.) Remove the plastic. Trim the edges and make a nice fluted edge or press the tines of a fork into it.

If using this for a pie that requires a blind-baked pie crust, dock the pie all over and fill most of the way with pie weights or dried beans. Bake at 425F for 10 minutes or until golden brown. Remove, let cool and continue with your recipe.

The pecan pie recipe below does not require blind baking.

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Posted by Cori Rozentāle on .