Imen This Alton Brown Pie Crust Recipe is flaky and buttery, which uses unsalted butter and lard. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes.
Alton Brown Pie Crust Recipe Ingredients
- 6 tablespoons unsalted butter
- 2 tablespoons lard
- 1 cup all-purpose flour, plus more for rolling
- 1/2 teaspoon fine salt
- 1/4 cup ice water (in a spritz bottle)
- 2 pounds dry beans, for blind baking
How To Make Alton Brown Pie Crust Recipe
- Chill the fats: Place butter and lard in the freezer for 15 minutes before starting.
- Mix dry ingredients: In a food processor, pulse flour and salt 3–4 times to combine.
- Cut in butter and lard: Add chilled butter and pulse 5–6 times until mealy. Add lard and pulse 3–4 more times.
- Add water to form dough: Open the processor and spritz ice water evenly over the mixture. Pulse 5 times. Repeat until the dough holds together when squeezed.
- Form and chill dough: Transfer dough to a large zip-top bag. Press into a ball, then shape into a disk and refrigerate for 30 minutes.
- Preheat and chill pans: Heat oven to 425°F. Chill two 9-inch metal pie pans in the fridge.
- Roll out the dough: Cut open two sides of the plastic bag, sprinkle the dough with flour, and roll it into a 10–11 inch circle between the plastic.
- Position dough in pie pan: Use the chilled pans to flip and center the dough into one pan. Crimp edges, trim if needed, and poke holes in the bottom. Chill for 15 minutes.
- Blind bake the crust: Place parchment paper on top and fill with dry beans. Bake for 10 minutes, then remove beans and parchment and bake 10–15 more minutes until golden.
- Cool completely: Let the crust cool on a wire rack before filling.
Recipe Tips
-
Why use both butter and lard?
Butter gives flavor; lard adds tenderness and flakiness. -
Can I use all butter instead of lard?
Yes, but expect a slightly firmer, crisper crust. -
Why spritz water instead of pouring?
Spritzing prevents over-hydrating and keeps the dough flaky. -
How to keep dough from sticking when rolling:
Roll between sheets of plastic and dust with flour to prevent sticking. -
Why chill the dough twice?
First to hydrate and rest the gluten; second to keep it firm for baking.
What To Serve With Pie Crust
This versatile pie crust works well for:
- Pumpkin pie
- Apple pie
- Quiche Lorraine
- Pecan pie
- Chicken pot pie
How To Store Pie Crust
Refrigerate:
Wrap the unbaked dough tightly and refrigerate for up to 3 days.
Freeze:
Freeze dough disk or pre-baked crust for up to 2 months. Thaw overnight in the fridge before use.
Pie Crust Nutrition Facts
- Calories: ~170 per slice (1/8 of crust)
- Fat: 12g
- Carbohydrates: 14g
- Protein: 2g
- Sodium: 110mg
Nutrition information is estimated and may vary based on ingredients and preparation.
FAQs
Can I use a stand mixer instead of a food processor?
Yes, but mix gently to avoid overworking the dough.
Why is my crust tough instead of flaky?
Overmixing or too much water can develop gluten and toughen the dough.
Do I have to use pie weights?
Dry beans or rice work well and are reusable for future blind baking.
Can I make mini tarts with this recipe?
Yes, just divide the dough and adjust the baking time as needed.
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Alton Brown Pie Crust Recipe
Description
This buttery, flaky pie crust uses both butter and lard for the perfect texture—ideal for sweet or savory pies.
Ingredients
Instructions
- Freeze butter and lard for 15 minutes.
- Pulse flour and salt in a food processor. Add butter and pulse. Add lard and pulse again.
- Spritz with ice water, pulsing until dough holds when squeezed.
- Form dough into a disk, refrigerate for 30 minutes.
- Roll out between floured plastic, flip into chilled pie pan, crimp edges, and chill for 15 minutes.
- Blind bake at 425°F for 10 minutes with beans, then 10–15 minutes more without until golden.
- Cool completely before filling.
