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Fat of Choice Pastry

This is my go-to pastry recipe for every kind of pie. I mix it up by using all butter, 1/2 butter + 1/2 lard, all lard, 1/4 duck fat + 3/4 butter, etc. You get the idea.



2 1/2 cups All Purpose Flour

1 teaspoon Kosher Sea Salt

1 cup fat: all butter, all lard, mixture of butter and lard. All will work.

4-6 tablespoons (or more) ice water


  • Wisk together flour and salt.

  • Cut fat into the flour mixture until fully incorporated into a shaggy dough.

  • Add ice water a tablespoon at a time until the dough holds together.

  • Between sheets of waxed paper, roll dough into desired sizes. I recommend weight dough and dividing according to the number of pastry rounds you're needing. For example:

2, 9" double crust pies

4, 9" single crust pies

12, 4" single crust pies

6, 4" double crust pies

  • Place rolled dough in the freezer.

  • Can be made ahead and stored in the freezer until ready for use.

NOTE: When ready to use, get some guidance here for how to bake pastry for a pie.

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