Flaky Pie Dough

This recipe for flaky pie dough is courtesy of chef Paul Bergeron.

  • Yield: Makes enough for 1 pumpkin pecan-praline pie

Source: The Martha Stewart Show, November Fall 2007


  • 1/2 teaspoon coarse salt
  • 1/2 cup ice water
  • 3 cups all-purpose flour
  • 2 1/2 teaspoons sugar
  • 9 tablespoons cold unsalted butter, cut into pieces
  • 6 tablespoons cold leaf lard, cut into pieces


  1. Mix together salt and water in a small bowl until salt has dissolved; set aside.

  2. Add flour and sugar to the bowl of a food processor; pulse to combine. Add butter and lard; continue pulsing until butter and lard form pea-sized pieces. Add the salted water and pulse until dough just comes together. Divide dough into two equal pieces, wrap tightly with plastic wrap, and refrigerate overnight before using.


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