The Lion House is a historic building in downtown Salt Lake City. It was originally a house belonging to Brigham Young, but now it’s a restaurant. My mom had a recipe book with several Lion House recipes, and we still use the pie dough recipe today.
If you’re making it gluten free, try a different recipe. I made this with gluten free flour, and taking it out of the oven was like taking out hot sand. Haha. Terrible. Maybe if I’d added more eggs or something. But I’d suggest just searching out a recipe formulated for gluten free.
Lion House Pie Dough
Perfect for all your pies. Note that this uses dry milk.
Ingredients
- ½ c. Butter (original recipe calls for 1/4 c. butter, 1/4 c. margarine)
- 2/3 c. Shortening (original recipe calls for 1/3 c. shortening, 1/3 c. lard)
- 1 Tbsp. Sugar
- ½ tsp. Baking Powder
- 1 tsp. Salt
- 1 Tbsp. Nonfat Dry Milk
- 3 c. Unsifted Flour
- ½ c. Ice Water
Directions
Cream together butter and shortening. Add sugar, baking powder, salt, and milk. Add half the flour and mix well. Add water and remaining flour. On lightly floured surface, roll out dough and place in pie tin. For edges, cut off excess and pinch dough between fingers for peaks. If baking for cream pie, poke with fork several times before baking (at least 10 minutes at 400° or until golden).
Mitchell Meals 