For the flakiest crust, ensure your lard is very cold before using. You can even chill your flour and bowl for optimal results. Avoid overworking the dough, as this will develop the gluten and result in a tougher crust. Mix just until the ingredients come together. If you don't have a pastry blender, you can use two knives or your fingertips to cut in the lard. Just be sure to work quickly to prevent the lard from melting. This recipe makes enough dough for a single 9-inch pie crust. Double the recipe if you need a top and bottom crust.
Lard Pie Crust
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME15 mins
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SERVING8 People
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VIEWS82
Embark on a journey to pie perfection with this time-honored lard pie crust recipe! Passed down through generations, this crust boasts a flaky texture and rich flavor that will elevate any pie to new heights. Easier to handle than shortening, lard creates a tender and unforgettable crust that will have everyone begging for a second slice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol31 mg
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Fiber1 g
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Protein3 g
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Saturated Fat4 g
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Sodium82 mg
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Sugar0 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a medium bowl, whisk together the flour and salt. (2 minutes)
02
Step
6 mins
Using a pastry blender or your fingertips, cut in the chilled lard until the mixture resembles coarse crumbs with some pea-sized pieces. (5-7 minutes)
03
Step
1 mins
In a small bowl, whisk together the egg and vinegar. (1 minute)
04
Step
3 mins
Pour the egg mixture into the flour mixture and gently stir with a fork until the dough just comes together. If the dough seems too dry and doesn't hold together, add ice water, one teaspoon at a time, until it forms a cohesive ball. (3-5 minutes)
05
Step
30 mins
Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. This chilling period is crucial for relaxing the gluten and preventing a tough crust. (30+ minutes)
06
StepBefore rolling out, let the dough sit at room temperature for about 5-10 minutes to soften slightly. Roll out on a lightly floured surface to your desired thickness and use in your favorite pie recipe. (Varies)
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Please Rate
Delores Jakubowski
Apr 5, 2025Freezes well too! I made a double batch and froze half for later.
Jed Schuster
Mar 7, 2025The lard makes all the difference. This crust has so much more flavor than any other I've tried.
Amiya Klocko
Jan 18, 2025This crust is amazing! So flaky and tender. My family loved it!
Leanna Shanahan
Jan 13, 2025A little bit more water may be needed. Overall, great recipe!
Webster Barton
Oct 26, 2024I added a tablespoon of sugar to the dough and it was the perfect touch. Highly recommend!
Johnathan Schiller
Aug 29, 2024I've always struggled with pie crusts, but this recipe was so easy to follow. It turned out perfect!