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  • Pie Dough
  • Pie Dough
  • Pie Dough
  • Pie Dough
  • Pie Dough
  • Pie Dough

Pie Dough

Food | September 17, 2015 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • 10 Minutes
  • 6 crusts
  • Easy

It’s time for another recipe from my mom’s recipe box – her famous PIE DOUGH! This recipe yields a tender and remarkably flaky crust that you can use for both sweet and savoury pies.

Of all the cards in my mother’s recipe box, this ranks number one. Truth be told, she NEVER needed it! After years and years of making the most delicious pies imaginable, my mom simply knew it by heart.

I’ve learned that making pie dough from scratch is not as difficult as I thought – in fact it’s easy! I’m hoping that all the first-time pie dough makers out there follow my advice and use this recipe. Remember, practice make perfect! Once you make this recipe why not see how it turns out by making this Peach Pie.

I’ve posted the photos of the preparation as a guide. I especially love the first pic of the actual recipe card. Check out the top right hand corner of the card – my mom wrote the name of the person who first shared it with her. Many of the cards in her recipe box are marked in this way, and I love this tribute. In this case, we thank her friend, Betty Russell!

Here are some tips to assist you when you make this at home:

1) Work quickly and with confidence.

2) Always start with the lard or butter being VERY cold.

3) When blending the lard or butter with your fingertips, don’t work the flour in too much. Stop as soon as you get those pea-sized flakes bobbing about in the flour mixture.

4) Add the water, egg and vinegar mixture gradually but again, stop as soon as the dough comes together. Don’t overwork your dough.

5) The final steps of this recipe require that the dough be portioned. Divide the dough into three, or six portions based on how you intend to use it. Each portion will yield one nine-inch pie crust.

6) Always allow your finished pie dough to rest in the fridge for at least an hour before you roll it out to use.

7) Make pie dough in advance and freeze it for up to a month. Simply transfer the pie dough from the freezer to the fridge the day before you use it.

8) Dust your pastry board, rolling pin, and both sides of the dough liberally with flour. Add a bit more as you roll it out to prevent sticking.

One final comment about using lard: I’ve found that lard makes a lighter, flakier crust, but I’ve also used butter with some success. For those wishing an alternate, substitute unsalted butter in equal measure.

Homemade PIE DOUGH is the base for every great pie and i hope this recipe makes yours perfect!


12 Responses to “Pie Dough”

  1. […] to really test your pastry making skills, why not make this recipe and then, whip up a pie? Head HERE to learn about my mom’s PIE DOUGH […]

  2. […] a pie because you fear working with pie dough, let’s change that right here, right now. Click HERE to go to our PIE DOUGH recipe or click HERE to watch our simple 1-minute video tutorial. The one […]

  3. […] enjoying when I was a kid: her NO-BAKE CHEESECAKE, her easy WILD BLUEBERRY CAKE, plus her superior PIE DOUGH recipe, which you’ll need to make this amazing […]

  4. […] scratch, you absolutely gotta use a pie dough recipe that yields a tender, flaky crust. Here’s my GO-TO PIE DOUGH RECIPE that always works perfectly. You’ll only need enough for a bottom crust, so there will be just […]

  5. […] you begin, head HERE for our never-fail pie dough recipe. If starting from scratch, consider heightening the flavour […]

  6. […] a tender, flaky pie crust? Click HERE for our tried-and-true, never-fail PIE DOUGH recipe. For this pie, you’ll need to make our […]

  7. […] Technique is the real key to a good pie, and the equation is simple: start with our foolproof PIE DOUGH recipe, fill it with flavourful fresh fruit, bake it until it’s bubbly and the crust is golden, […]

  8. […] to the crust used in making quiche; in fact most short-crust pastry recipes will work fine. Head HERE for my go-to pastry dough recipe. One suggestion: once you’ve made your dough, allow it to sit in […]

  9. […] make either as individual portions or the easier, larger casserole size. Finally, let’s put our PIE DOUGH to good use and make our classic QUICHE LORRAINE or stellar SPICED PUMPKIN PIE. Delicious, can […]

  10. […] this TWO-CHEESE BROCCOLI QUICHE: if you’re making the recipe using a pie plate, use this flaky PIE DOUGH recipe. This dough works for both sweet and savoury […]

  11. […] dough from scratch can be intimidating and stops most people from making pies, but fear not – HERE is my easy-to-follow tutorial on making pie dough. The recipe yields six discs of dough so you’ll […]

  12. […] CRUST – The base of every great pie is a great crust, and I suggest using my mom’s recipe HERE. For this pie, make the dough with unsalted butter instead of lard or shortening; a butter crust […]


Ingredients & Amounts

  • 5 cups all-purpose flour
  • 1 pound lard or unsalted butter, COLD
  • 1½ teaspoons salt
  • 1 egg, lightly beaten
  • 1 tablespoon white vinegar
  • 1 cup water, cold
  • ice cubes to chill liquid mixture


  1. Place flour and salt into a medium sized stainless bowl and whisk together.
  2. Cube lard or butter and drop into flour mixture. Toss lightly.
  3. Work butter into flour until flour comes away as small pea-sized flakes.
  4. Whisk egg and vinegar together in measuring cup. Add water to ½ cup measure and whisk again. Add two or three ice cubes to chill liquid.
  5. Add water mixture 1 tablespoon at a time combining into flour mixture using a fork. After the addition of the last tablespoon of water, work dough briefly and gently until it forms into a ball. Divide the dough into three or six balls and flatten into discs.
  6. Transfer dough discs onto sheets of plastic wrap. Wrap, seal and refrigerate for at least one hour before use.

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Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! I listened to Picking Up the Pieces – Jewel while making this pie dough. Visit iTunes to add this music to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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