Way Better Than Basic Pie Dough



  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Leaf lard, butter, vanilla sugar yields enough for 1 double-crust pie.


  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon Vanilla Sugar
  • 12 tablespoon old unsalted butter, cubed
  • 1/4 cup old rendered leaf lard or vegetable shortening
  • 1/4-1/2 cup ice water


Step 1

  • In a large mixing bowl, whisk together the flour, salt, and Vanilla Sugar

Step 2

  • Using two forks or a pastry blender, cut in the butter and lard, making sure to leave some chunks of butter the size of peas. Stir the ice water into the flour mixture until a ball has formed.

Step 3

  • Work quickly and do not overmix. Form the mixture into two equal-sized disks. Cover with plastic wrap and chill in the refrigerator for 2 hours. The dough will be a little crumbly.

Lifetime/Expiration Date:

  • The dough can be refrigerated for up to 2 days or frozen for up to 3 months.