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My Very Best Citrus Pie Crust

Pie Crust Quarter Pie

Ok. I have searched high and low. Tried over and over to find the flavor and flakiness that would stand up to pumpkin, apple and berries. Toiled and debated over butter vs. lard vs oil shortening. Finally, after months of trial and error – I am ready to share with you today a not too scary recipe for pie crust that will make you wonder why you’ve been wasting time and money buying the pre-made ones!

Flavorful and flaky, the technique is simple (use a pastry cutter). Use both lard for flakiness and butter for flavor. And the secret ingredient that puts it over the top – a tiny splash of freshly squeezed orange juice to bind it all together and elevate the flavor profile.

The recipe below will make one double or two single pie crusts.

My Very Best Citrus Pie Crust

  • Servings: 8
  • Difficulty: easy
  • Rating: ★★★★★
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My Very Best Citrus Pie Crust



  • 1 2/3 c. all-purpose flour
  • 1/2 c. cold, salted butter
  • 1/4 c. lard
  • 1 t. salt
  • 5 T. fresh squeezed orange juice (cold)


  1. Combine flour and salt with a whisk in a large bowl.
  2. Using a pastry cutter, chop the butter and lard into the flour mixture until the it resembles course crumbs.
  3. Add orange juice a tablespoon at a time and toss mixture lightly with a fork until the dough is slightly moistened. The mixture should hold together when squeezed into a ball.
  4. Divide dough in half and form two balls. Flatten slightly.
  5. Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling.
  6. Use as the base for your favorite pies!


    Use glass baking pans to ensure a flaky and browned bottom crust.

    On top crusted double crusted pies, use a tablespoon of milk or cream and a pastry brush to coat the top – and sprinkle with sugar to create a beautifully caramelized top.

    Make sure to refrigerate dough before rolling.

    When baking fruit pies – Bake with the edges of the crust covered with foil for a few minutes at a higher temperature (400 – 425 degrees F for 10 – 15 minutes) before reducing the temp (350F) and baking the rest of the time needed with crust edges exposed. This will help the crust brown evenly and reduce the chance of burnt edges.

    Hope this helps make hand-made pie crust an easier, less scary experience! Enjoy!

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