For the flakiest crust, ensure your shortening and water are very cold. If the dough becomes too warm while you're working with it, return it to the refrigerator to chill for a few minutes. Feel free to experiment with different ratios of lard and margarine to find your preferred flavor profile. You can use butter instead of margarine, but the crust may not be as flaky.
English Pie Crusts
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING16 People
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VIEWS36
Embark on a delightful baking journey with this incredibly simple yet utterly satisfying two-crust pie crust recipe! Ditch the measuring cups and pastry blenders – this method is all about proportions, making it a foolproof way to achieve flaky, tender results every time. Embrace the classic English technique of using a blend of lard and margarine for the ultimate texture and flavor.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol14 mg
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Fiber1 g
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Protein3 g
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Saturated Fat10 g
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Sodium1 mg
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Sugar0 g
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Fat26 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Cube the cold shortening (lard and margarine) and gently toss it with the flour in a large bowl. (5 minutes)
02 Step
Recipe View 10 mins Using your fingertips, crumble the shortening into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for creating a flaky crust. (10 minutes)
03 Step
Recipe View 5 mins Gradually add the ice water, a tablespoon at a time, mixing lightly after each addition, until the dough just comes together. Be careful not to overmix. (5 minutes)
04 Step
Recipe View 1 hrs Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour, or preferably longer (up to overnight). (1 hour)
05 Step
Recipe View 5 mins On a lightly floured surface, gently knead the chilled dough a couple of times. Divide the dough in half. (5 minutes)
06 Step
Recipe View 15 mins Roll out each half of the dough to fit your pie dish. Transfer the first crust to the dish, add your desired filling, top with the second crust, crimp the edges, and bake according to your pie filling recipe. (15 minutes)
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Vivienne Hettinger
Jun 1, 2025I used all butter instead of lard and margarine, and it was still delicious, though slightly less flaky.
Aron Okon
May 14, 2025This is now my go-to pie crust recipe. It's so easy to remember and always produces great results.
Ettie Hermann
Apr 28, 2025I was skeptical about the simplicity of this recipe, but it turned out fantastic! The crust was so flaky and delicious.
Lauriane Nolan
Mar 20, 2025I added a pinch of salt to the flour and it enhanced the flavor of the crust.