Some recipes stand the test of time, and this 100 Year Old Pie Crust Recipe is one of them. Passed down through generations, this crust has become a beloved staple in kitchens for its flaky, tender texture and its ability to complement both sweet and savory pies.
With just a few simple ingredients and no complicated steps, this old-fashioned recipe proves that the best pies begin with a tried-and-true crust. Whether you’re baking a fruit pie for summer or a meat pie for a cozy winter meal, this crust delivers every time.
⭐ Why You’ll Love This Pie Crust
- Proven over generations – A century-old recipe that has stood the test of time.
- Simple ingredients – No need for fancy tools or hard-to-find ingredients.
- Perfectly flaky texture – Ideal for everything from fruit pies to quiches.
- Versatile use – Works beautifully with both sweet and savory fillings.
🥘 Ingredients
- 2 ½ cups all-purpose flour
- 1 cup lard (or substitute with shortening or cold butter)
- 1 tsp salt
- 1 tbsp sugar (optional, for sweet pies)
- ½ cup ice-cold water (add gradually as needed)
👩🍳 Preparation Method
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, salt, and sugar (if using). Make sure the ingredients are well combined.
Step 2: Cut in the Lard
Add the lard to the flour mixture. Using a pastry cutter or your fingertips, cut the lard into the flour until the mixture resembles coarse crumbs. You want small pea-sized pieces of lard visible—this is key to a flaky crust.
Step 3: Add Ice Water Gradually
Slowly drizzle in the ice-cold water, one tablespoon at a time, mixing gently with a fork or your hands. Add just enough water until the dough begins to hold together when pressed. Avoid over-mixing.
Step 4: Form the Dough and Chill
Gather the dough into a ball, divide it in half, and flatten each half into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days). This helps the gluten relax and keeps the crust tender.
Step 5: Roll and Use
Lightly flour your surface and rolling pin. Roll out the dough to about ⅛-inch thickness. Carefully transfer it to your pie dish, trim the edges, and shape the crust as desired. Add your filling and bake according to your pie recipe.
📝 Tips for Success
- Use cold ingredients. Cold lard and water are essential for a flaky crust.
- Don’t overwork the dough. Handle it as little as possible to avoid toughness.
- Chill before rolling. This keeps the fat solid and makes the dough easier to handle.
- Double the batch. This recipe makes two 9-inch pie crusts—perfect for a double-crust pie or two single-crust pies.
🧁 Filling Ideas
- Sweet: Apple, cherry, blueberry, pecan, pumpkin, lemon meringue
- Savory: Chicken pot pie, quiche, meat pie, tomato tart
💬 Final Thoughts
There’s something comforting about baking from a recipe that’s been loved for over 100 years. This pie crust brings that sense of nostalgia to your table with every bite—flaky, buttery, and made with love. Whether you’re a seasoned baker or a beginner, this no-fail crust is sure to become a favorite in your kitchen.