Lion House Pie Dough

Serves: 5
Total Calories: 485
Yield: 2 - 3 pie shells


1/4 cup butter
1/3 cup lard
1/4 cup margarine
1/3 cup shortening
1 tablespoon sugar
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon nonfat dry milk powder
1 1/2 cups pastry flour
1 1/2 cups bread flour
1/2 cup cold water (may need 1 tablespoon more water)


In a mixer, cream together butter, lard, margarine, and shortening. In a bowl, mix sugar, baking powder, salt, and dry milk powder together. Then add to the creamed butter mixture and mix briefly. Add pastry flour and beat until it is blended. Add bread flour and mix slightly. Pour water in and beat again only until water is incorporated.

Divide dough into 2 or 3 balls. Roll out on floured board. Line pie pan with dough and cut off excess dough. For baked pie shells, flute edges. Prick holes in bottom with fork and bake at 425° for 12–15 minutes or until light golden brown. For fruit pies and other pies that bake in the crust, fill pie shell and follow instructions for particular pie recipe you are using.

Note: All-purpose flour can be used instead of the combination of bread and pastry flour. The crust can also be made using the traditional pie crust method: by hand-cutting fats into the dry ingredients.

Fun Fact: The Lion House is one of Salt Lake City's most famous and enduring landmarks. A truly elegant mansion, the Lion House is decorated with countless antiques. Built in 1856 by Brigham Young, the home derives its name from the stone statue of the reclining lion over the front entrance. Once home to Young and his family, today the Lion House is an open social center. It features a restaurant on the street level called The Lion House Pantry.

Nutritional Facts:

Serves: 5
Total Calories: 485
Calories from Fat: 229

This Lion House Pie Dough recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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