This Grandma’s Large Pie Crust Recipe for Beginners

It doesn’t seem to matter what type of pie you make, a light flaky pastry is always the highlight of any good pie recipe. Today I’m sharing my large traditional pie crust recipe, one that has been made the same way for generations. It’s a reliable, old fashioned crust that makes enough pastry for two large pies or one slab pie.

I’ve written this post as if it’s the first pie crust you’ve ever made. I’ll walk you through each step and share all the little hints, tips, and helpful tricks that make this recipe easy and dependable.

Let’s get started.

Ingredients for Large Pie Crust Recipe

How to Make a Large Traditional Pie Crust

Step 1: Prepare to Mix the Dough

Step one is to wash your hands really well. Grab a large bowl, a pin, a 1 cup measuring cup, and a dry dishcloth for your soon to be sticky hands. Grama didn’t have a food processor, and I loathe washing dishes, so I’ve always made pie crust the traditional way, using my hands. Since this is a very hands on technique, just make sure everything is really clean before you begin.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, mix together the flour and salt.  Use a measuring cup to scoop out your flour making sure the top is even by crushing across it with your finger.

No sifting is needed. Long ago, flour was sifted to make sure it was clean and weevil free. It has nothing to do with making a flaky crust, so in the modern day we can skip the flour sifting.

Step 3: Add the Lard

Traditional pie crust is made with lard, not butter or Crisco. Butter tends to make pie crust more cookie like, as it is much oilier than lard.

Place the whole pound of lard into the flour. Using your fingers, break the lard up and begin working it into the flour. Lightly scoop small amounts of the flour and lard mixture between the palms of your hands and rub them together gently. As you do this, the lard will break down into smaller pieces. Continue until the lard is evenly distributed and the mixture looks like small peas.

A Grama Tip: To test whether the mixture has enough lard, squeeze a small handful of the flour mixture in your hand. If it holds together, it’s rich enough. If it doesn’t, work in a couple more tablespoons of lard.
If you’re new to mixing pie crust, I recommend watching the video. Pie crust isn’t hard, it just takes practice, and the video should help a lot.

Step 4: Mix the Wet Ingredients

In a one cup measuring cup, add the egg and beat it lightly. Add the vinegar, then fill the cup with ice-cold water to make one full cup.

Step 5: Bring the Dough Together

Sprinkle some of the egg mixture over the flour and gather the flour that clings together. I do this by lightly rubbing my palm over the top of the flour mixture, then gathering up the parts that have formed dough. Repeat until all of the flour is gathered.

Another Grama Tip: Flour and water make a glue like paste, so it’s easier to clean your hands dry rather than wet. Take a little flour and rub it between your fingers to loosen the dough, then wipe them off with a dry dishcloth. Either way, give your hands a good wash before rolling the crust out.

Step 6: Roll Out the Pie Crust

Dust your rolling surface with a little flour and roll out the dough. If you’re making tarts or hand pies, cut the dough into the desired shapes. Otherwise, roll the pie crust to the size you need for your pie plate.

The video below shows this step clearly, so don’t worry if it feels awkward the first time.

Freezing and Storing Pie Crust

This pie crust freezes really well. Shape the pie dough, wrap it lightly in plastic wrap, then place it in a heavy duty freezer bag. It will keep well for up to three months. To thaw, place the frozen pie crust in the refrigerator for a few hours.

You can also roll and prepare your pie crust and freeze it right in the pie pan. This works well for single layer pies like lemon meringue or coconut cream. Simply bake the pie shell from frozen, then add your filling once it’s done.

Final Clean Up

Rolling pie dough tends to get flour on your counters, and if you’re like me, the floor as well. Take care of most of the flour mess by scooping it up with your hands and throwing it away. If you have any sticky spots, I like to use a lifter to scrape the dough off. After that, wash everything as usual.

Large Traditional Pie Crust Recipe

This is a large recipe, that I have used for 40 years and my Mom used it for many years before that.  It uses lard not shortening.  It freezes and stores very well.  If you have extra pie crust just freeze it well wrapped.

Print Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Ingredients

  

1x2x3x

• 5 ½ cups flour
• 2 tsp salt
• 1 lb lard I always use Tenderflake lard
• 1 tbsp vinegar
• 1 large egg lightly beaten
• ice cold water

Instructions

 

Step 1: Prepare to Mix the Dough

• Prepare tools and wash hands.

Step 2: Mix the Dry Ingredients

• Mix the flour and salt in a large bowl.

Step 3: Add the Lard

• Work the lard into the flour until evenly distributed.
  

Step 4: Mix the Wet Ingredients

• In a measuring cup, mix the egg, vinegar, and ice cold water.
  

Step 5: Bring the Dough Together

• Add the liquid mixture to the flour and bring the dough together.
  

Step 6: Roll Out the Pie Crust

• Roll out the dough and shape as needed for your pie.

Notes

Baking time depends on the pie recipe being used.

If you’d like to save this large traditional pie crust recipe for later, be sure to pin it to your favorite pie or baking board so it’s easy to find when you need it.

Here are some pie recipes I have made using this pie crust recipe. This really is the best pie crust recipe ever.

Pie Recipes Using This Crust

Apple Slab Pie Recipe

Bumbleberry Slab Pie Recipe

Lemon Meringue Pie