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A close view of a lattice topped pie made with this flaky perfect pie crust.
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5 from 1 vote

Great-Uncle Tom's Perfect Pie Crust

My whole life, my Great Uncle Tom was well known for his Perfect Pie Crust recipe. In this post, he shared it with me - and you! - via my grandma.
Prep Time10 mins
Resting time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Canadian
Servings: 6 Pie Crusts
Calories: 467kcal
Author: Marie Porter


  • 1 cup Ice water
  • 1 Large egg
  • 1 tablespoon Vinegar
  • 5 ½ cups Flour
  • 2 tablespoon Brown sugar
  • 1 pinch Baking powder
  • 1 pinch Salt
  • 1 lb Lard*


  • Whisk water, egg, and vinegar together, set aside.
    In a larger bowl, mix together flour, brown sugar, baking powder, and salt until well combined.
  • Chop lard into smaller pieces, add to the bowl of dry ingredients.
  • Using a fork, pastry blender, or your fingers, cut the lard into the dry ingredients, until it resembles a loose gravel.
  • Add wet ingredients to the bowl of dry ingredients, mixing with a fork until just combined.
    Don’t over handle it. In Tom’s words, “Mix it with kindness"!
  • Gather dough into a loose ball, divide into 6 equal balls. Wrap each with plastic wrap, and let rest for 30 minutes before using.
  • Roll and bake, following specific pie recipe instructions.



* Tom recommends using Tenderflake brand lard, which is apparently only available in Canada. Shortening can be substituted if lard cannot be obtained, but is definitely not *preferable* to lard.
Note: Nutritional info is for ⅙ of the recipe, or for one entire single pie crust.


Calories: 467kcal | Carbohydrates: 96g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 39mg | Potassium: 299mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3834IU | Vitamin C: 27mg | Calcium: 203mg | Iron: 6mg