Lion House Pie Dough

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.

I haven’t tried making this gluten free yet because I generally try gluten free recipes for pie dough. I would just try cup for cup flour, though.

Lion House Pie Dough

  • Servings: 1 crust
  • Difficulty: medium
  • Print

Perfect for all your pies. Note that this uses dry milk.


  • ½ c. Butter
  • 2/3 c. Shortening
  • 1 Tbsp. Sugar
  • ½ tsp. Baking Powder
  • 1 tsp. Salt
  • 1 Tbsp. Nonfat Dry Milk
  • 3 c. Unsifted Flour
  • ½ c. Ice Water


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 (about 10 minutes at 400° or until golden).



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