How To Make Pie Dough Recipe

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I recently got a request over on TikTok: someone asked if I could make a chicken pie entirely from scratch. Naturally, I said yes. And while the filling is important, let’s be real, what really makes or breaks a pie is the crust.

So before jumping into the full chicken pie recipe, I thought I’d dedicate a post just to the dough. This one’s close to my heart because it’s a simple, reliable base that works for both sweet and savory pies.

Now, I know lard might sound a bit off-putting to some. But trust me when I say it’s a game-changer. Lard gives the crust that signature flaky texture you just can’t get with butter alone. If you’re not into it, sure, you can swap in vegetable shortening, but honestly, you’ll be missing out on flavor.

Butter brings richness, but lard is the flake-maker. When combined, they create a crust that holds its shape beautifully while still melting in your mouth. It’s the best of both worlds.

Historically, pie dough has been around for centuries; some say it dates back to ancient Egypt and Greece, though the crusts back then were more for sealing in meats than for eating. It wasn’t until European bakers refined the technique that we got the kind of buttery, flaky crusts we love today.

And this version? It’s one of those classic formulas that never fails. Whether you’re baking a fruit galette or a hearty meat pie, this dough is your canvas. So give it a shot, and don’t be afraid to get your hands a little floury.

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Ingredients:

(1 Recipe)

• Unbleached All Purpose Flour, 375g

• Sea Salt, 9g

• Granulated Sugar, 25g

• Lard, 113g

• Unsalted Butter Coarsely Diced, 227g

• Iced Water, 120g

• Apple Cider Vinegar, 5g

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Equipment:

• Food Processor

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Directions:

1. Prep the dry ingredients

2. In a large mixing bowl, combine the flour, salt, and sugar.

3. Stir everything together until well distributed.

4. Cut in the fats

5. Add the lard and butter to the bowl.

6. Use your fingers, a pastry cutter, or a food processor to work the fat into the flour.

7. Pulse (if using a food processor) or mix by hand until the texture resembles damp sand.

   You should still see bits of butter—this helps make the crust flaky.

8. There should still be visible bits of butter scattered throughout the dough.

9. Bring the dough together

10. Add the iced water and vinegar.

11. Gently mix just until the dough starts forming.

12. Avoid overworking—stop once it comes together.

13. If it feels too wet, chill it for 30 minutes before handling again.

14. Chill and store

15. Divide the dough into 2 equal portions.

16. Wrap each piece tightly with cling film and chill overnight.

17. Use the dough within 2–3 days or freeze for up to a month.

Chicken Pot Pie...

Blueberry Galette...

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Recipe Video: