pie crust with lard recipe

Written ByJenny Smyth Posted on
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The Best pie crust with lard recipe

I have been making pie crusts for as long as I can remember, and I have tried every type of fat out there. Butter, shortening, even coconut oil. But nothing gives you that flaky, tender, melt in your mouth crust like lard does. It is a game changer for pies, both sweet and savory. My family absolutely loves it, and now my kids ask for pie crust made with lard every time we have a holiday dinner or a Sunday potluck.

It is that good. This recipe is perfect for any occasion, whether you are making a classic apple pie for Thanksgiving or a quiche for a weekend brunch. The lard creates layers that are so delicate and crisp, you will never go back to store bought crusts. Plus, using lard is actually a healthier choice than you might think. Lard is high in monounsaturated fats, which are good for your heart, and it has less saturated fat than butter.

It is also free of trans fats, which are common in hydrogenated shortening. So you can enjoy your pie with a little less guilt. The key to this recipe is keeping everything cold and handling the dough gently. You want to cut the lard into the flour until it looks like coarse meal, with some pea sized pieces remaining. Then you add ice water a tablespoon at a time, just until the dough comes together.

Overworking it will make the crust tough, so be gentle. Once you roll it out and bake it, the result is a golden, flaky crust that shatters when you cut into it. It is the perfect base for any filling. I love that this recipe is so versatile. You can use it for sweet pies with fruit fillings, or for savory pies like chicken pot pie or a quiche.

It works beautifully every time. My kids love helping me roll out the dough and cut it into shapes for tarts. It is a family tradition that we all look forward to. And the best part is, you can make the dough ahead of time and keep it in the fridge for up to three days, or freeze it for later. So you can have a homemade pie crust ready to go whenever you need it.

Perfect Flaky Pie Crust with Lard

4.8 from 1351 votes

This pie crust recipe uses lard to create an incredibly flaky and tender crust. It is perfect for both sweet and savory pies.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Crust

2 1/2 cups all purpose flour
1 teaspoon salt
1 cup cold lard, cut into small cubes
6 to 8 tablespoons ice water

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour and salt.
2Add the cold cubed lard and use a pastry blender or two forks to cut it into the flour until the mixture resembles coarse meal with some pea sized pieces of lard remaining.
3This should take about 2 to 3 minutes.
4Sprinkle 6 tablespoons of ice water over the flour mixture and stir with a fork until the dough begins to come together.
5If it seems dry, add the remaining water one tablespoon at a time.
6The dough should hold together when squeezed but not be sticky.
7Turn the dough out onto a lightly floured surface and gather it into a ball.
8Divide the dough in half, flatten each half into a disk, and wrap tightly in plastic wrap.
9Refrigerate for at least 30 minutes, or up to 3 days.
10When ready to bake, preheat your oven to 425°F.
11On a lightly floured surface, roll out one disk of dough to a 12 inch circle, about 1/8 inch thick.
12Carefully transfer the dough to a 9 inch pie dish, gently pressing it into the bottom and sides.
13Trim the overhang to about 1/2 inch and crimp the edges as desired.
14For a pre baked crust, line the crust with parchment paper and fill with pie weights or dried beans.
15Bake for 15 minutes, then remove the parchment and weights.
16Continue baking for 10 to 15 minutes more, until the crust is golden brown.
17For a filled pie, follow your pie recipe’s baking instructions.

🔧Equipment

Large mixing bowl
Pastry blender or two forks
Plastic wrap
Rolling pin
9 inch pie dish

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 25mg🧂Sodium: 290mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 0g🥩Protein: 3g

📝Notes

For the flakiest crust, make sure your lard and water are very cold. You can also use a food processor to cut in the lard, but be careful not to overprocess. This dough freezes well for up to 3 months.

Watch Video Of How Perfect Flaky Pie Crust with Lard Works

To store leftover pie, cover it loosely with foil or plastic wrap and keep it at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For reheating, place slices in a 350°F oven for 10 to 15 minutes to crisp up the crust again.

You can also reheat individual slices in a toaster oven. This pie crust is perfect for any occasion, from holiday feasts to casual family dinners.

It holds up beautifully with any filling and always gets compliments. I love that I can make it ahead and have it ready for a busy weeknight meal or a special gathering.

It is a staple in my kitchen, and I am sure it will become one in yours too.

❓ Frequently Asked Questions About Flaky Pie Crust with Lard

1. Can I use a different type of fat instead of lard?

Yes, you can substitute cold butter or vegetable shortening for the lard. However, the texture and flavor will be different. Lard gives the flakiest and most tender crust, while butter adds more flavor but can be less flaky. Shortening produces a tender crust but lacks flavor.

2. Why is my pie crust tough?

A tough pie crust is usually the result of overworking the dough. When you mix too much, the gluten develops and makes the crust chewy. Also, using too much water can cause toughness. Handle the dough as little as possible and add only enough water to bring it together.

3. Can I make this pie crust ahead of time?

Absolutely. You can prepare the dough up to 3 days in advance and keep it wrapped in the refrigerator. You can also freeze the dough disks for up to 3 months. Thaw overnight in the refrigerator before rolling out.

4. How do I prevent the crust from shrinking during baking?

To prevent shrinking, make sure to chill the dough thoroughly before baking. Also, when you place the dough in the pie dish, do not stretch it. Let it settle naturally. For a pre baked crust, use pie weights and bake until set.

5. Can I use this crust for a double crust pie?

Yes, this recipe makes enough dough for one double crust pie or two single crusts. Roll out the top crust as you would the bottom, and make sure to cut vents in the top to allow steam to escape. It works perfectly for fruit pies or pot pies.

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