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Grandma's BEST Pie Crust

The BEST pie crust you'll ever have! Made with butter and lard (or shortening) in the food processor, this is the flakiest and tender pie crust!
Course Dessert
Cuisine American
Keyword butternut squash cake, lard, pie crust
Prep Time 15 minutes
Cook Time 15 minutes
Chilling time 1 hour
Servings 2 crusts


  • 2 ½ cups all purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ cup chilled unsalted butter cut into cubes
  • ½ cup chilled lard cut into cubes
  • 5 tablespoons ice water I usually end up with about 6 tablespoons


  • Blend flour, sugar, and salt in processor just until processed.
  • Pulse the butter and lard in, blend until mixture resembles coarse crumbles. 
  • Add 5 tablespoons ice water and pulse a few times until dough begins to clump together. Do not overwork. When it starts to come away from the edges, dump the dough on to a floured surface. 
  • Add another tablespoon of ice water and, using your hands, mix the water into the dough just until it forms a ball. Add additional water until you get the ball shape needed.
  • Divide dough in half and form each half into a disc. Wrap the disc in plastic wrap and put it into the fridge for at least an hour. 
  • If necessary, soften slightly at room temperature before rolling out.
  • I bake this at 375 degrees for about 15 minutes. But keep an eye on it, every oven is a bit different.