The best pies start with a great crust
and end with the perfect topping.
From my signature flaky butter-lard crust to rich all-butter pastry, savory cheddar crusts, and buttery cookie crusts,
there’s a homemade crust for every kind of pie.
Whether you’re baking a classic fruit pie or a decadent cream pie, you’ll find from-scratch crust recipes and homemade toppings that bring the perfect combination of flavor, texture, and finishing touches.
The pie crust and topping Lineup
Signature Butter-Lard Pie Crust
The crust that built Man-Made Pies. A 50/50 blend of butter and lard creates tender, flaky layers with dependable results.
All-Butter Pie Crust
Made with the classic 3:2:1 ratio, this all-butter crust delivers rich flavor, crisp texture, and flaky layers for sweet and savory pies.
6-Inch Butter-Lard Pie Crust
All the flaky layers and buttery flavor of my signature 3:2:1 crust, scaled down for smaller pies, date nights, and baking for two.
Cheddar Pie Crust
Sharp cheddar cheese adds a rich, savory twist to this flaky homemade pie crust. Perfect for apple pies and hearty fillings that call for something bolder than traditional pastry.
Homemade Cookie Pie Crusts
From graham crackers and Oreos to Biscoff and buttery shortbread, these easy cookie crusts make flavorful foundations for cream pies, chocolate pies, and more.
Pie Toppings and Finishing Touches
From buttery crumbles and toasted meringues to whipped cream and decorative lattice crusts, give every pie the perfect finishing touch.
Why I Use a 3:2:1 Butter-Lard Pie Crust
My signature pie crust follows a simple 3:2:1 ratio of flour, fat, and water by weight, with equal parts butter and lard making up the fat. It’s a straightforward formula that delivers consistently flaky, flavorful results.
Butter brings the rich flavor everyone expects from homemade pie crust, while lard creates tender, flaky layers and makes the dough easier to roll and shape. Together, they produce a sturdy but delicate crust that holds up to juicy fruit fillings without becoming tough.
And if you’ve never baked with lard, don’t worry. It won’t make your pie taste like pork. It simply helps create the crisp, flaky texture that makes a great pie crust stand out. Some bakers swear by vegetable shortening, but I’ve never been a fan. I’d rather use traditional fats like butter and lard, which deliver exceptional flakiness without sacrificing flavor.
This is the crust I come back to again and again, from everyday baking to the pies that have earned ribbons at the Maryland State Fair.