My Grandmother’s Double Pie Crust Recipe

This fail-proof pie crust recipe was my English grandmother’s, which she brought to Canada when she immigrated just after the Second World War. It evokes all the nostalgia for me, and so it’s my go-to recipe.

The therapeutic effects of pie-making

Making pie is almost like a form of meditation for me. There’s something intensely relaxing and satisfying about turning a few simple ingredients into a soft, malleable dough and then turning that dough into a dish that ticks off all those crispy, carby, flakey boxes.

First, the act of rubbing the fat into the flour – it’s not something you can rush. You need to take your time with it, rubbing each little square of lard into the dry ingredients until they resemble coarse breadcrumbs.

Then, the kneading. At first, it doesn’t look like much; it’s just a pile of breadcrumb-like clumps, but after a few minutes of working the dough with your hands, it turns into a soft, smooth ball of pie dough—a potential encasement for an infinite number of fillings—whatever takes your fancy.

After that, after it’s chilled and ready to roll out and you’ve made your pie filling, the act of rolling and assembling the pie – it’s incredibly relaxing. 

Ingredients for this easy double pie crust recipe

How to make a pie crust recipe from scratch

1. Mix the flour, baking soda, salt and brown sugar together in a large bowl.
2. Add the lard, cut into small cubes.
3. Rub the lard into the flour mixture with your fingers until it resembles coarse breadcrumbs.
4. Mix the egg and vinegar in a measuring jug, and top up to 250 ml with ice-cold water. 
5. Add the wet ingredients to the dry, stir and turn out onto a floured surface.
6. Knead gently until a soft, pliable dough forms. Divided into two, wrap in clingfilm and chill or freeze until needed.

Can you freeze pie dough?

Yes! Simply wrap your flattened ball of pie dough in a freezer bag or double layer of clingfilm and pop into the freezer for up to three months. Defrost overnight in the fridge and roll it out as usual to make your pie.

How long can you freeze pie dough for?

You can freeze pie dough for up to three months.

What can I make with this pie pastry recipe?

This recipe is good for both sweet and savoury pie fillings, but if you want to make a sweeter crust for a dessert, simply sprinkle the top with some demerara sugar after you’ve brushed it with the egg wash before baking.

Why does my pie crust tear when I roll it out?

Your pie crust may be too dry (ie: you added too much flour). Try adding a little bit more water and kneading the dough again gently.

You shouldn’t have a tearing problem with this recipe as the lard content keeps the dough soft and pliable.

A pie crust recipe without shortening or butter

This recipe uses lard as the fat, instead of shortening or butter. If you don’t want to use lard, shortening is a good substitute, but the pastry won’t taste as nice.

Truth be told, this pie crust recipe and baked potatoes are the only two recipes I use lard in with my cooking.

Is lard or butter better for a pie crust?

Lard has 20% less saturated fat compared to butter, and it has a higher melting point which means it doesn’t soften as quickly when you handle it. 

When the pie crust is baking, the little pockets of fat melt away leaving tiny air pockets that expand because of the steam created when cooking. When lard is the fat used, the resulting pastry turns into an extremely crisp, flaky crust.

Why do you use vinegar in pie pastry?

Vinegar helps prevent the formation of gluten (a group of proteins that act as a glue, giving bread its elasticity) in the pie pastry dough which results in a flakier pastry.

How do you shape the edge of a pie crust?

I use my fingers to seal the top and bottom pie crusts together, the way my mother taught me. First, I dip a finger in cold water and wet the bottom crust slightly to stick the two layers together. Using my thumb and first fingers, I press the two layers together to form small peaks along the edge of the pie crust.

Leftover roast lamb & rosemary pie

My favourite way to use this pie pastry recipe is in a leftover roast lamb or beef pie, the way my mother used to make it. Well, truthfully, she used my grandmother’s meat grinder to grind cold Sunday roast into fine bits along with a carrot, onion and leftover gravy (always Bisto), but here’s my leftover roast lamb and rosemary pie recipe, if it interests you.

Pin this recipe for later

Other recipes you might like