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Pie Crust (Butter & Lard)

Adapted from Williams Sonoma Essentials of Baking


For one crust:

  • 5 T. cold unsalted butter
  • 3 T. cold lard
  • 1 1/3 c. flour Or 166 g. white Einkorn flour OR 80 g. whole Einkorn + 96 g. white Einkorn
  • ¼ t. salt
  • 4 T. ice cold water

For double crust

  • 2/3 c. cold unsalted butter
  • 6 T. cold lard
  • 2 2/3 c. flour OR 332 g. white Einkorn flour OR 160 g. whole Einkorn + 192 g. white Einkorn
  • 1/2 t. salt
  • 8 T. ice cold water


  1. Combine flour and salt and stir.
  2. Cut butter and lard into ¾ inch pieces and scatter on top of flour mixture.
  3. Cut into the mixture with a pastry blender or fork until pea-sized pieces are formed.
  4. Drizzle ice water over mixture and toss with a fork until it comes together into a mass.
  5. Make one ball for one crust or two balls for double crust.

Servings: makes one 9” crust or one double crust