The perfect pie needs a perfect crust. One that is both beautiful and delicious in all of its flaky glory.

Yes, flaky.

If you are a person, flaky is not good. But if you are a pie crust, you are exactly who you should be. And all other pie crusts will envy you.

Now, making this perfect pie crust does not have to be overly difficult. I’ve seen suggestions out there from using a spray bottle to add water to your dough to combining fats in the ingredients, to chilling and weighing and other complicated measures.

While these may be helpful to the seasoned crust connoisseur, they may be just the things that scare away a newbie from trying his or her hand at homemade crust. There needn’t be so much fear in making homemade crust, truly. I have never purchased a pre-made crust in my life and have been using the same recipe for years. It’s simple, straight-forward, and although can be made better by using certain quality ingredients, it never fails me. Better yet, it’s an all-purpose crust, so it can be used interchangeably with both your sweet and savory pies.

Be sure to print this one off before you leave (printable version at the bottom of this post).

Ingredients:

• 2 cups organic all purpose flour
• 2/3 cup lard (or substitute a good organic shortening like this one) affiliate link
• 1 teaspoon salt
• 1/3 cup ice water

Directions:

Measure out your flour, lard, and salt into a medium bowl.

Using a pastry blender or a fork, combine until small crumbles form.

Slowly add water and use your hands to incorporate until you have a ball (it shouldn’t be too sticky or too dry).

Cut in half (makes 2 crusts). Roll out the first crust. For a 9″ pie plate, I like to roll my crust out to 12″ to allow enough overhang for completing a nice edge on my crust. A silicone mat like this one really made my life easy- but if you don’t have such a thing, roll out on a lightly floured surface and use your pie plate as a guide for how large to make your crust.

I like to use a thin metal spatula to loosen my crust from its rolling surface. Fold in half and place it in your pie plate.

Unfold and adjust to center as needed.

Fold the edges under where you have too much overhang.

Add whatever type of pie filling you are working with. Today I was making chicken pot pie (recipe will be included at the bottom of this post).

Roll out your second crust just as you did the first. Place over the top of your pie. Fold the edge of the top crust over the edge of the bottom crust and pinch all the way around.

Poke with a fork and bake as directed.

Voila! Perfect, delicious…

Flaky as flaky can be…

…pie crust.

Would you like the recipe for that chicken pot pie?

Wish granted!

Just make up (2) batches of my pie crust recipe and you will be ready to go.

Chicken Pot Pie

makes (2) pies

Ingredients:

• 1 pound boneless chicken, rabbit, or turkey, diced
• 1 cup frozen peas
• 1 cup diced carrots (fresh or frozen)
• 1/2 cup diced celery

~ filling ~

• 1/3 cup butter
• 1/3 cup flour
• 1 3/4 cups stock (chicken or turkey)
• 2/3 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 tsp. celery seed or dried celery flakes

Directions:

• Place chicken and vegetables into a pan, cover with water, and boil on medium-high heat for 15 minutes. Drain.
• Make filling: melt butter in a medium saucepan over medium-high heat. Whisk in flour and continue to whisk for 1-2 minutes. Slowly add stock, milk, salt, pepper, and celery seed. Whisk until thickened and creamy. Remove from heat.
• Divide the meat & vegetables between (2) pies. Then divide the filling between the two pies, ladling it over the top of your meat and vegetables. Place your top crust, pinch the edges, poke with a fork, and bake at 425 degrees for 30 minutes or until your crust is golden. Allow to sit a few minutes to settle before diving in. Enjoy!