pie crust lard recipe

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

I’ve been making pie crust with lard for years, and it’s still one of my favorite recipes. There’s something about the flaky texture and rich flavor that just can’t be beat. I remember learning how to make pie crust from my grandmother, who was an expert baker.

She always used lard, and I never thought to question it – until I started reading about the health benefits of using lard in cooking. I’ve tried making pie crust with butter and shortening, but there’s just something about the way lard behaves that makes it perfect for this recipe. Maybe it’s the way the fat molecules distribute evenly, or maybe it’s just the way the flavor comes through.

Whatever it is, I’m hooked. One of the things I love about this recipe is how versatile it is. You can use it for any type of pie you like – apple, cherry, pumpkin – and it’ll always turn out delicious.

And because it’s made with lard, you don’t have to worry about the pie crust becoming soggy or falling apart. It stays flaky and tender, even after a few days in the fridge. Of course, one of the biggest advantages of using lard in pie crust is the taste.

It’s rich and buttery, without any of the artificial flavorings you might find in some commercial pie crusts. And because it’s made with real ingredients, you know exactly what you’re getting – no preservatives or additives to worry about.

Flaky Lard Pie Crust

Flaky Lard Pie Crust

4.8 from 979 votes

A classic pie crust made with lard for an exceptionally flaky and tender texture. This recipe is ideal for both sweet and savory pies, providing a rich flavor that complements any filling.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold lard, cut into small pieces
1/2 cup ice water

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour and salt until evenly combined.
2Add the cold lard pieces and cut them into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3Drizzle the ice water over the flour mixture, one tablespoon at a time, tossing with a fork after each addition.
4Continue adding water until the dough begins to come together when pressed; it should be moist but not sticky.
5Turn the dough out onto a lightly floured surface and gather it into a ball, then flatten into a disk about 1 inch thick.
6Wrap the disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, until firm.
7When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5 to 10 minutes to soften slightly.
8On a lightly floured surface, roll the dough into a 12-inch circle, about 1/8 inch thick, turning it frequently to prevent sticking.
9Carefully transfer the rolled dough to a 9-inch pie dish, gently pressing it into the bottom and sides.
10Trim any excess dough, leaving a 1/2-inch overhang, then fold the overhang under and crimp the edges as desired.

🔧Equipment

Large mixing bowl
Pastry cutter or two knives
Plastic wrap
Rolling pin
9-inch pie dish

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 16g💛Saturated Fat: 6g❤️Cholesterol: 20mg🧂Sodium: 290mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 0g🥩Protein: 3g

📝Notes

For a pre-baked crust, prick the bottom with a fork and bake at 425°F for 12 to 15 minutes until lightly golden. Keep all ingredients cold for the flakiest results.

Watch Video Of How Flaky Lard Pie Crust Works

This pie crust with lard is a recipe I turn to again and again because it always delivers. It is reliable for any occasion, from a simple weeknight dessert to a big holiday spread.

I find it works especially well for family gatherings because everyone loves the flaky texture and buttery taste without the fuss. To store leftover pie, I cover it loosely with foil and keep it at room temperature for up to two days.

For longer storage, I wrap it tightly in plastic and freeze for up to a month. To reheat, I pop slices in a 350 degree oven for 10 minutes to restore the crispness.

I also like to serve it with a scoop of vanilla ice cream or a dollop of whipped cream. This crust is versatile enough for any filling, so I always have a batch in the freezer ready to go.

❓ Frequently Asked Questions About Flaky Lard Pie Crust

Q: What is lard?

Lard is simply pig fat that’s been rendered into a liquid or solid form.

Q: Can I use vegetable shortening instead?

While you can use shortening as a substitute for lard, keep in mind that it won’t give your pie crust quite the same texture or flavor.

Q: How do I store leftover pie crust?

Wrap your leftover pie crust tightly in plastic wrap or aluminum foil and store it in the fridge for up to 3 days.

Q: Can I reheat my pie after freezing?

Yes – simply thaw your frozen pie overnight in the fridge and then bake as directed.

Q: Do I need to chill my pie before baking?

Absolutely – chilling your pie will help your filling set properly and prevent your crust from becoming soggy.

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