I’ve been making lard pie dough for years, and it’s still one of my family’s favorite recipes. There’s something about the way the flaky crust melts in your mouth that just can’t be beat.
My kids love helping me roll out the dough and fill the pies with their favorite fillings. It’s a great way to spend time together as a family and create memories that will last a lifetime.
Plus, lard pie dough is incredibly easy to make and requires only a few ingredients, making it a perfect recipe for busy weeknights or special occasions. The key to making a good lard pie dough is to keep the ingredients cold and to not overwork the dough, which can make it tough and unpleasant to eat.
By following these simple tips, you’ll be on your way to making delicious homemade pies that your family will love. I’ve tried using other types of fat, like butter or shortening, but there’s just something about the rich flavor of lard that makes this recipe truly special.
Lard Pie Dough
4.6 from 1220 votes
This flaky and tender pie dough uses lard for its superior texture and rich flavor. The high fat content creates layers that are perfect for both sweet and savory pies.
1In a large mixing bowl, whisk together the flour and salt until combined.
2Add the cold lard pieces and use a pastry blender or two forks to cut the lard into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3Sprinkle 6 tablespoons of ice water over the flour mixture and stir with a fork until the dough begins to come together.
4If the dough seems dry, add the remaining water, one tablespoon at a time, until the dough holds together when pressed.
5Turn the dough out onto a lightly floured surface and gather it into a ball.
6Flatten into a disc about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before rolling.
7On a floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick.
8Carefully transfer the dough to a 9-inch pie plate, pressing it gently into the bottom and up the sides.
9Trim the overhang to 1/2 inch, then fold and crimp the edges as desired.
10For a pre-baked crust, prick the bottom and sides of the dough with a fork.
11Line the crust with parchment paper and fill with pie weights or dried beans.
12Bake at 425°F for 15 minutes, then remove the weights and parchment and bake for an additional 10 to 15 minutes until the crust is golden brown.
Keep all ingredients and equipment as cold as possible for the flakiest crust. If the dough becomes too warm while rolling, return it to the refrigerator for 10 minutes.
Watch Video Of How Lard Pie Dough Works
This recipe is always a good idea for any occasion because it’s easy to make and can be customized with your favorite fillings. Whether you’re serving at home or taking it to a potluck dinner, this recipe is sure to be a hit with your family and friends.
To store leftovers, simply wrap them tightly in plastic wrap or aluminum foil and refrigerate or freeze as needed. When reheating, try wrapping individual portions in foil and baking at 350°F (175°C) until warmed through.
❓ Frequently Asked Questions About Lard Pie Dough
Q1: What is lard pie dough?
Lard pie dough is a type of pastry dough made with lard instead of butter or other fats. It’s traditionally used in Southern American cuisine, particularly in sweet and savory pies.
Q2: Why use lard instead of butter?
Lard has a higher smoke point than butter, which means it can handle higher temperatures without breaking down and becoming rancid. This makes it ideal for baking pies where the crust needs to be flaky and crispy.
Q3: Can I use other types of fat in place of lard?
While you can use other types of fat in place of lard, the flavor and texture of the dough will be different. For example, using butter will give you a more delicate crust, while using shortening will result in a crisper crust.
Q4: How do I store leftover lard pie dough?
You can store leftover lard pie dough in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. When you’re ready to use it, simply thaw the frozen dough overnight in the refrigerator or let it come to room temperature before rolling it out.
Q5: Can I make lard pie dough ahead of time?
Yes, you can make lard pie dough ahead of time and store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. This is a great option if you want to prep your ingredients ahead of time and save time during meal prep.
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