Deep-Dish Pie Crust Recipe

This perfect pie crust is made from scratch using basic ingredients, including lard as shortening.

Fall 2017

  • This made-from-scratch Deep-Dish Pie Crust recipe calls for lard, and is light and flaky.
    Photo by Lori Dunn

Yield: 1 crust

Donna DeLuca, of Bridgeport, Connecticut, requested a recipe for deep-dish pie crust made with lard, like her grandmother used to make, but with the modern twist of being prepared in a food processor.


1 1⁄2 cups all-purpose flour
1⁄4 teaspoon salt
1⁄4 cup butter, cold
1⁄4 cup lard or other solid shortening
4 to 5 tablespoons ice water


1. In the bowl of a food processor, combine flour, salt, butter, and lard. Pulse until mixture resembles large crumbs.

2. Add water, and pulse until mixture just starts to form a ball. (Start with 4 tablespoons, and add the remaining tablespoon only if needed.)

3. Remove dough and shape into a ball. Wrap in plastic wrap, and place in freezer for about 10 minutes.

4. On a lightly floured surface, roll dough out to an 11-inch circle. Transfer dough to a 9-inch deep-dish pie plate. Turn edges under, and flute.

5. Add filling of your choice.

6. Bake in a preheated 350-degree oven for about 40 minutes, or as directed in recipe instructions. (If recipe calls for the pie to bake longer than 40 minutes, cover edges of crust with foil to prevent overbrowning.)

NOTE: To make sure your water is ice-cold, place it in the refrigerator for 30 minutes, or in the freezer for 10 minutes.

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