Double-Crust Pie Pastry

Pastry for double crust. Use one for bottom layer and one for top.

Makes 2 servings


  • 2 ½ cups all-purpose flour
  • 4 tsps granulated sugar
  • 1 tsp salt
  • ½ cup lard or shortening
  • ¼ cup cold salted butter, cut up
  • ½ cup cold water


1. In a large bowl, stir together flour, sugar and salt. Using a pastry blender, cut in lard and butter until mixture resembles small peas.

2. Sprinkle with water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and pastry begins to come together. Gather pastry; gently press together to form a ball. Divide pastry ball in half to form two smaller balls.

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