Flaky Pie Crust Recipe — Rebuilt with a Secret Ingredient I Swear By

This isn’t your average flaky pie crust.
I started with a classic — lard for tenderness, careful mixing, and cold everything — but what changed everything was a secret ingredient I developed for better butter flavor... without adding butter.

If you’ve ever made a pie crust that looked great but tasted bland, this version fixes it. It’s rich, layered, and deeply flavorful — and it holds its shape like a dream.

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This crust pairs beautifully with custards, fruits, and even savory fillings. I originally developed it for my Kentucky Transparent Pie (coming soon), but it’s about to become my go-to for everything from fruits to pot pies.

Watch the Transparent Pie Video 🥧✨:
   • A Kentucky Pie You’ve Never Heard Of — and...  

Watch the Butter Extract Video 🧈🧪:
   • The Ultimate Baking Hack: Add This Ingredi...  


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🎙️ Voiceover Narration by Damon Webb

Timestamps:
00:00 - Intro montage
00:53 - first ingredients
02:32 - the secret ingredient and how to use it
04:27 - how to roll it out
07:23 - How to get it into the pie plate
09:04 - trimming and finishing touches
11:09 - what’s it used for next

Ingredients:
1 Heaping Cup or 150g of All Purpose Flour
1 tsp or 6g of Salt
1/4 Cup or 50g of Sugar
4.5 oz or 128g of Lard
1-2 tBsp or 15–30ml homemade butter extract (or ice cold water)

📢 Note: This is a butter extract I developed for a previous recipe — it’s made with butter and vodka. If you're not using it, you can substitute ice water. But trust me... once you try the extract, you'll want to use it in everything.
👉   • The Ultimate Baking Hack: Add This Ingredi...  

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