9" Man-Made Pie Crusts
Dominate the dessert game with our battle-tested 3:2:1 pie crust recipe. Built for bold bakers, this foolproof formula delivers rugged, flaky 9" crusts that’ll make your bourbon pecan pies the talk of any crew.
3 parts All-Purpose Flour: The rock-solid foundation.
2 parts Fat (Butter + Lard): For that gritty, rich flake that screams flavor.
1 part Ice-Cold Vodka (or Water): Keeps it crisp and workable, no wimpy dough here.
Pinch of Salt & Sugar: Dial up the swagger.
Get precise gram measurements for 1 or 2 crusts, engineered to impress your squad.
Roll up your sleeves and bake like a boss!
One 9" Pie Crust
170g All Purpose Flour
113g Fat
Butter: 56g or 4 tbsp
Lard: 57g
57g Ice Cold Water or Vodka
1/2 Tsp Salt
1 Tsp Sugar
Two 9" Pie Crusts
340g All Purpose Flour
226g Fat
Butter: 113g or 1 stick
Lard: 113g
113g Ice Cold Water or Vodka
1 Tsp Salt
2 Tsp Sugar
Tools
Mixing bowl (big enough for your fists)
Fork or pastry cutter (or use your hands, you animal)
Rolling pin (like you’re wielding a club)
9" pie tin (your battleground)
Plastic wrap (for chilling)
Kitchen scale (for precision, don’t eyeball it)
The Battle Plan
Cut the Fat Like a Lumberjack: Dump your flour, salt, and sugar (if using) into a bowl. Add your cubed cold butter and cold lard. Smash ‘em with a fork, pastry cutter, or your knuckles until it looks like coarse gravel—pea-sized chunks are your target. Keep it quick; warm fat makes a weak crust.
Bind It Like a Boss: Drizzle in your vodka or ice-cold water. Mix with a fork or your hands until it clumps like damp dirt after a hard rain. Don’t knead it—keep it rough. If it’s too dry, add a drop of water; too wet, dust with a pinch of flour.
Shape and Chill: Form the dough into a thick disk, like you’re shaping a burger patty for the grill. Wrap it tight in plastic and toss it in the fridge for at least 30 minutes (or up to a day). This locks in the flake.
Roll It Out Like You Mean It: On a floured surface, flatten the disk with a rolling pin to ~3mm thick, about 11-12" wide for a 9" tin with overhang. Roll from the center out, like you’re swinging a sledgehammer. Keep it round, no lopsided nonsense.
Fit the Tin Like Armor: Use your rolling pin to roll the dough over it, then drape the dough over the 9" tin, press it in firm, and trim excess with scissors, leaving a little overhang. Fold it under for a clean rim or crimp it with your fingers for that rugged Man-Made Pies look. Prick the bottom with a fork to keep it from puffing up.
Ready for the Fight: If your pie needs a blind bake (Par-Baked), line the crust with parchment, fill with pie weights (or dry beans), and bake at 375°F for 15 minutes. Remove weights and bake 5-7 more for a golden base. Otherwise, load it with your Man-Made Pie filling and bake per the recipe.