Dolly's Pie Crust

"My Mother makes THE BEST pies of anybody I know. She found this recipe in the KC Star many, many years ago and it has become her signature pie/cobbler dough. Fresh lard from the butcher is what makes this "The Ultimate" pie dough recipe."
photo by CindiJ photo by CindiJ
photo by CindiJ
Ready In:
4 crusts




  • Mix all dry ingredients in large mixing bowl. Cut in lard until fine crumbs appear. DO NOT OVER DO THIS STEP.
  • In separate bowl mix together the beaten egg, vinegar and cold water (the colder the better). Add this to the above dry crumb mixture and bring dough together in a ball form.
  • Remove from bowl and shape into large disc shape. Double wrap with plastic wrap and refrigerate for 1-2 hours. Unwrap and place disc on lightly floured board. Cut into 4 wedges and re-wrap 2 wedges and return to refrigerator.
  • Roll dough out to desired size and continue with your pie.
  • This freezes wonderfully for future use. If you do freeze, make sure to double wrap and place in a freezer bag. Try to use within 8 weeks for best results. If you store in refrigerator, use within a week.

Questions & Replies

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  1. Snowpeas
    Excellent pie crust! I always use lard in my crusts as it makes the crust so flaky. I hadn't used this particular recipe before, but I really like it and think that it will become my standard. Thanks for posting such a wonderful recipe!
  2. crazycookinmama
    I finally managed to make a perfect crust!!!!!!!!!!!! Thank you so much. Very easy, and super quick to put together. Will definitely be a "keeper" in my recipe collection.
  3. Terrylynn
    This is the same recipe that is on the back of tender flake lard, except it calls for 6 cups of cake or pastry flour or 51/2 cup of all purpose flour I have all ways used this recipe.


Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.
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