Name: Best-Ever Pie Crust
Yield: makes enough for two 9-inch pie crusts
Ingredients: 2 cups all-purpose flour, plus more for rolling; ½ teaspoon salt; 1 stick (4 ounces) butter, cut into (½-inch) pieces and chilled; ¼ cup lard or shortening, cut into (½-inch) pieces and chilled; 8 to 10 tablespoons ice-cold water

Photo of a sweet potato pie in a pie dish with a stack of plates and forks and two cups of coffee to the side.

Photo by Joseph De Leo, Food Styling by Judy Kim

I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here. This recipe makes two crusts, for either two single-crust pies or one double-crust pie. Making the full amount is just as easy as making half of it, so if you only need one crust, freeze the other; that way there is always homemade dough on hand.

Recipe notes

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