Signature 9-Inch Butter-Lard Pie Crust

The flaky pie crust behind most of the recipes at Man-Made Pies.

This is the pie crust I come back to again and again. Whether you're baking a flaky fruit pie, a silky cream pie, or one of my award-winning pecan pies, this crust is the foundation I trust every time. Built on a simple 3:2:1 ratio of flour, fat, and liquid, it combines butter for rich flavor with lard for exceptional flakiness. Compared to an all-butter crust, it holds its shape better during baking, puffs less, shrinks less, and keeps decorative crimped edges sharper. It's sturdy enough for juicy fruit pies, tender enough for delicate cream pies, and reliable enough to earn blue ribbons.

The 3:2:1 Formula:

3 Parts Flour provides the structure.
2 Parts Fat creates flaky, tender layers.
1 Part Ice-Cold Liquid brings the dough together while keeping the fat cold.

Once you understand this ratio, scaling pie dough up or down becomes simple, whether you're making one pie or preparing several at once.

Single-Crust Recipe (One 9-Inch Pie)

Makes one 9-inch single-crust pie. Perfect for cream pies, citrus pies, custard pies, and any recipe that doesn't require a top crust.

170g all-purpose flour
113g fat
- 56g unsalted butter (4 tbsp)
- 57g lard
57g ice-cold water
½ tsp kosher salt
1 tsp granulated sugar

Golden-brown homemade fruit pie with a flaky lattice crust baking in the oven.

Double-Crust Recipe (Two 9-Inch Crusts)

Makes enough dough for two 9-inch single-crust pies or one double-crust pie with a top crust or lattice.

340g all-purpose flour
226g fat
- 113g unsalted butter (1 stick)
- 113g lard
113g ice-cold water
1 tsp kosher salt
2 tsp granulated sugar

A double batch makes enough dough for two single-crust pies or one double-crust pie with a top crust. It's also the perfect amount for a lattice crust, decorative cutouts, or any pie with extra pastry details.

Use the second crust for:
- A full top crust for apple, cherry, blueberry, or other fruit pies.
- A lattice crust to showcase juicy fruit fillings while allowing steam to escape.
- Decorative cutouts like leaves, stars, braids, or seasonal shapes.
- Extra dough for thicker crimped edges or practice if you're new to rolling pie dough.
Pro Tip: If you're only making one single-crust pie, wrap the second disk tightly in plastic wrap and refrigerate it for up to 3 days or freeze it for up to 3 months. Thaw overnight in the refrigerator before using.

Tools You'll Need

Large mixing bowl
Pastry cutter or sturdy fork
Rolling pin
Kitchen scale (recommended)
Plastic wrap
9-inch pie plate

How to Make the Perfect Pie Crust

1. Cut in the Butter and Lard

In a large mixing bowl, whisk together the flour, salt, and sugar (if using). Add the cold, cubed butter and cold lard.
Using a pastry cutter, sturdy fork, or your fingertips, work the fat into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter and lard still visible. Those small pockets of fat create the flaky layers that make homemade pie crust so good.

Tip: Work quickly to keep the butter and lard cold. Warm fat creates a tougher, less flaky crust.

2. Add the Ice-Cold Liquid

Drizzle ice-cold water or vodka over the flour mixture a little at a time, gently stirring with a fork after each addition.
Stop adding liquid as soon as the dough holds together when squeezed in your hand. It should look slightly shaggy rather than smooth.
If the dough seems dry, add another teaspoon of liquid. If it becomes sticky, dust in a little more flour.

Man-Made Tip: Less mixing means a more tender crust.

Why I Use Vodka: Vodka is optional, but it's one of my favorite pie crust tricks. Because alcohol evaporates during baking, it helps create a dough that's easier to roll and produces an exceptionally flaky crust without adding flavor. If you prefer, ice-cold water works beautifully too.

3. Rest the Dough

Turn the dough onto a lightly floured surface and gently press it together into a disk. Avoid kneading the dough.
Wrap tightly in plastic wrap and refrigerate for at least 1 hour (2 hours is even better), or up to 24 hours. Chilling allows the flour to fully hydrate while firming the butter and lard, making the dough easier to roll and helping prevent shrinkage during baking.
How long should you chill pie dough?
- 30 minutes: Good if you're short on time. The butter firms back up, but the flour hasn't fully hydrated, so the dough may crack more easily when rolled.
- 1 hour: The sweet spot for most bakers. The dough rolls more smoothly, the gluten has relaxed, and the butter stays cold.
- 2 hours: My recommendation. The dough is fully chilled, fully hydrated, and noticeably easier to roll with less cracking and shrinking.
- Overnight (up to 24 hours): Also an excellent option. The dough develops even more evenly and is often at its easiest to work with the next day.

4. Roll It Out

Lightly flour your work surface and rolling pin.
If the dough has been refrigerated for 1 hour or longer, let it sit at room temperature for 15 to 20 minutes before rolling. The butter and lard should still feel cold, but the dough will be more pliable and much less likely to crack.
Starting in the center, roll outward in every direction, rotating the dough a quarter turn every few rolls to maintain a round shape.
Continue until the dough is about ⅛ inch thick and roughly 11 to 12 inches in diameter for a standard 9-inch pie plate.

Man-Made Tip: If the dough becomes soft or sticky, refrigerate it for 10 to 15 minutes before continuing.

5. Fit the Pie Plate

Carefully roll the dough around the rolling pin and unroll it over the pie plate, or gently fold it into quarters before transferring.
Ease the dough into the bottom and sides without stretching it. Trim any excess, leaving about 1 inch of overhang, then fold the edge underneath itself and crimp as desired.
If the recipe calls for it, prick the bottom lightly with a fork before chilling or baking.

Man-Made Tip: Stretching the dough causes it to shrink during baking.

6. Top Your Pie

If you're making a double-crust pie, roll out the second batch of dough just as you did the first.

Lattice Top

Roll the dough into a circle about 10 to 11 inches in diameter. Using a pizza cutter or sharp knife, cut ¾ to 1-inch strips and weave them over the filling to create a classic lattice. Trim the ends, fold them into the bottom crust, and crimp the edges together.

Full Top Crust

For a traditional covered pie, lay the second crust over the filling, trim the overhang, fold the edges under, and crimp to seal. Cut several small slits in the center to allow steam to escape during baking.

Man-Made Tip: Brush the top crust or lattice with egg wash before baking for a beautifully golden finish.

7. Crimp the Edges

Once the dough is fitted into the pie plate, finish the edge using your favorite style.

Classic Finger Crimp: Pinch the dough between your fingers to create evenly spaced fluted edges.
Fork Crimp: Press the tines of a fork around the edge to create a simple decorative finish.
Rope Crimp: Fold the overhang underneath itself and gently push the dough forward with your thumb to form a twisted rope.
Rustic Edge: Fold the edge under without crimping for a more casual, homemade appearance.
Decorative Cutouts: Use leftover dough to cut leaves, stars, or other shapes. Attach them with a little egg wash before baking.

Man-Made Tip: If the dough becomes soft while crimping, refrigerate it for 10 to 15 minutes before baking.

How to Blind Bake a Pie Crust

For recipes that require a par-baked or fully baked crust, chill or freeze the shaped crust for 15 to 20 minutes before baking. A cold crust holds its shape better and helps prevent shrinking.

Lightly crumple a sheet of parchment paper a few times before unfolding it. This softens the paper so it molds easily into the pie shell. Line the crust with the parchment and fill completely with pie weights or dried beans.

Bake at 375°F (190°C) for 15 minutes. Carefully remove the parchment and pie weights, then continue with the appropriate blind bake below.

Partial Blind Bake

(For pies that will continue baking with the filling.)

While the crust is still hot, lightly prick the bottom of the crust with a fork to release any trapped steam and help keep it flat.
Return the crust to the oven and bake for 5 to 8 minutes more, just until the bottom looks dry and set but has little or no color. The crust will finish baking once the filling is added.

Use a partial blind bake for:

Classic Pecan Pie
Bourbon Pecan Pie
Chocolate Bourbon Pecan Pie
Pumpkin Pie
Sweet Potato Pie
Peach Crumble Pie with Bourbon Reduction
Rose Apple Pie
Southern Tomato Pie
Tomato, Roasted Corn and Goat Cheese Pie
Quiche
Any pie that continues baking after the filling is added

Full Blind Bake

(For pies with chilled or no-bake fillings.)

While the crust is still hot, lightly prick the bottom of the crust with a fork, then brush the bottom and sides with a thin layer of egg white.
Return the crust to the oven and bake for 8 to 12 minutes more, until the bottom is dry and just beginning to turn golden. The exact time will vary slightly by oven.
The egg white forms a thin moisture barrier that helps keep the crust crisp beneath creamy or custard fillings.

Use a full blind bake for: