Pie Crust Recipes

Homemade Pie Crust

Pie Crust Recipes (2 Vintage Favorites) — Two simple and reliable homemade pie crusts from an old community cookbook. One classic version with baking powder, lard, and shortening. The other is a forgiving “failure-proof” vinegar crust that’s easy to handle.

Use these crusts for fruit pies, cream pies, pumpkin pie, pecan pie, or any of your favorite fillings.

Recipes on this page

✨ Jump directly to a classic recipe:

🥧 Classic Pie Crust (Baking Powder)

A tender, flaky pie crust made with a combination of lard and shortening plus baking powder for extra lift and lightness.

🍽️ Yield: Pastry for two 8- or 9-inch pies 🍳 Equipment: Pastry Blender or Fork

Ingredients

  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup lard
  • 1/2 cup shortening
  • 2/3 cup cold water

Instructions

  1. Mix flour, baking powder, salt, and lard with a fork or pastry blender until crumbly.
  2. Cut in the remaining 1/2 cup shortening until the mixture resembles coarse crumbs.
  3. Add cold water a little at a time, mixing gently with a fork until the dough just comes together.
  4. Roll out on a lightly floured surface and use as needed for your pie recipe.

🥧 Failure-Proof Vinegar Pie Crust

An easy, forgiving pie crust with vinegar that helps create a tender, flaky result every time — great for beginners.

🍽️ Yield: One 8- or 9-inch pie crust 🍳 Equipment: Pastry Blender or Fork

Ingredients

  • 2 cups sifted flour
  • 1 cup shortening
  • 4 tablespoons milk
  • 1/4 teaspoon salt
  • 2 teaspoons vinegar

Instructions

  1. Cut shortening into the flour until the mixture is crumbly.
  2. Add milk, salt, and vinegar. Mix lightly with a fork until the dough comes together.
  3. Form into a ball. Roll out on a floured surface and fit into your pie pan.

FAQ

Why add vinegar to pie crust?

Vinegar helps limit gluten formation, resulting in a more tender and easier-to-roll crust.

Should pie crust dough be chilled?

Yes. Chilling the dough relaxes the gluten and keeps the fat cold, which creates a flakier finished crust.

Can I substitute butter for shortening or lard?

Yes. Butter adds rich flavor, while shortening and lard produce a flakier texture. Many bakers use a combination of fats for the best results.

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