Flaky Pie Crust Recipe From Scratch

Learn the simple steps to make a tender, flaky pie crust from scratch using the classic Tenderflake lard method.

A truly homemade pie crust has a texture and flavor that store-bought crusts just can’t match. If you want a reliable, old-fashioned crust that yields tender flakes and golden edges, this Tenderflake-style pie crust is an excellent place to start. It’s approachable for beginners, doesn’t require a food processor, and produces consistent results every time.

Tenderflake pie crust ingredients and finished crust

Homemade Pie Crust Recipe — Easy Enough for Beginners

This recipe yields six 9-inch pie crusts and is a great foundation for fruit pies, custard pies, and cream pies.

Ingredients (makes 6 crusts)

ingredients for homemade pie crust dough

5 1/2 cups all-purpose flour
2 teaspoons salt
1 pound Tenderflake lard (or another quality lard)
1 tablespoon vinegar
1 egg, lightly beaten
Very cold water (as needed)

Method

Step 1 — Mix dry ingredients

In a large mixing bowl, whisk together the flour and salt until evenly combined. This ensures even seasoning throughout the dough.

Cutting Tenderflake lard into flour for pie crust — Cut the lard into the flour until the texture resembles coarse oatmeal. Some larger pieces of lard are fine and will create flaky layers.

Step 2 — Cut in the lard

Using a pastry blender or two knives, cut the Tenderflake lard into the flour until the mixture looks like coarse oatmeal with some pea- to corn-sized pieces of fat remaining. Avoid overworking the fat so the dough stays flaky.

Step 3 — Combine egg, vinegar and water

In a 1-cup measuring cup, whisk the vinegar and lightly beaten egg together, then add very cold water until the liquid reaches the 1-cup mark. The vinegar helps tenderize the dough and improves flakiness.

Pie dough ball in a bowl — Add just enough of the cold liquid to bring the dough together into a ball—don’t overmix.

Step 4 — Form the dough

Slowly drizzle the egg-vinegar-water mixture into the flour while fluffing gently with a fork. Stop when the dough clumps together enough to form into a ball. It’s important not to add too much liquid or overwork the dough.

Wrapped pie dough balls ready for storage — Divide the dough into six balls. Wrap tightly to refrigerate or freeze.

Step 5 — Portion and store

Divide the dough into six equal balls. Wrap each ball in plastic wrap. Store in the refrigerator for up to 3 days, or freeze for up to 6 months. If frozen, thaw to room temperature before rolling.

How to Roll Out the Dough

Rolling out pie crust on a pastry cloth — A lightly floured surface or a pastry cloth makes rolling easier and keeps your counter clean.

On a lightly floured surface, press a dough ball into a flat disc. Roll from the center outward, rotating the dough frequently so it remains even. Aim for a circle large enough to fit into a 9-inch pie pan with about a 1½-inch overhang.

If the edges tear, press them back together gently and continue rolling. Keep the dough as cool as possible during handling for the flakiest result.

Edge Finishing and Designs

Fold the dough in half to transfer it to the pie pan, then open and smooth it into place. Trim excess dough, leaving an even overhang. Roll or fold the edge to achieve a uniform thickness, pressing trimmings onto thin spots as needed. Crimp or flute the rim as you like — a simple wavy edge is classic and reliable.

Two homemade pie crusts ready to bake — Give your pie personality with a decorative edge—there are many simple techniques to try.

How to Blind Bake (Pre-bake) a Pie Shell

Golden blind-baked pie shell — If the rim browns too quickly, protect it with a pie shield or a strip of foil.

Some fillings require a pre-baked shell (for example: lemon meringue, banana cream, or any no-bake filling). Because lard-based dough can puff, prevent rising by using one of these methods:

Prick the bottom and sides with a fork and bake at 375°F (190°C) for 20–30 minutes or until golden. Watch the crust and cover the rim with foil if it browns too quickly.
Line the crust with crinkled parchment and fill with pie weights or dried beans. Bake until the edges set, remove the weights halfway through, prick the bottom, and continue baking until the base is lightly golden.

Storage and Serving Tips

Refrigerated dough lasts up to 3 days; frozen dough lasts up to 6 months. Let dough come to room temperature before rolling. Baked pie shells can be cooled and stored airtight for a couple of days before filling, or frozen for longer storage.

More Old-Fashioned Favorites

Cherry Pie (with canned cherries)
Old-Fashioned Banana Cream Pie
Classic Lemon Meringue Pie
Grandma Bernice’s No-Bake Strawberry Pie
Grandma Jennie’s Lemon Bars
Texas Brownies
Peanut Butter Fudge Bars

How to Make Pie Crust from Scratch

Yield: 6 crusts | Prep time: 30 minutes | Cook time (blind bake): 20–30 minutes | Total time: ~1 hour

Delicious, flaky pie crust made with Tenderflake-style lard. No food processor required—perfect for classic fruit, custard, and cream pies.

Ingredients

5 1/2 cups all-purpose flour
2 teaspoons salt
1 pound Tenderflake lard (or similar)
1 tablespoon vinegar
1 egg, lightly beaten
Very cold water, to make 1 cup with the egg and vinegar

Instructions

Combine flour and salt in a large bowl.
Cut in lard until mixture resembles coarse oatmeal, leaving some larger pieces for flakiness.
Mix egg and vinegar in a 1-cup measure; add cold water to reach 1 cup total.
Gradually add liquid to the flour, fluffing gently, until dough forms a ball. Do not overwork.
Divide into six balls, wrap, and refrigerate or freeze as needed.
Roll out on a lightly floured surface, fit into pie pan, trim and crimp edges as desired.
Blind bake by pricking the crust and baking at 375°F for 20–30 minutes, or use parchment and weights to prevent puffing.

Nutrition (per yield)

If you enjoy nostalgic, homemade recipes, try practicing this crust with simple fruit or cream fillings. With a bit of practice, you’ll get consistent flaky layers and beautifully browned shells every time.