Lard Pie Crust

Lard Pie Crust

from cookingwithcarlee.com
Dessert
60 min
12 servings
134 kcal / serving

This tender flaky lard pie crust recipe is straight from my great grandma's recipe box. It practically melts in your mouth.

Ingredients

  • 1 ½ cupsall purpose flour
  • 1 pinchsalt
  • ½ cuplard (leaf lard if possible)
  • 3 tablespoonscold water

Directions

Making the dough

  1. 1

    Stir together flour and salt.

  2. 2

    Cut in lard until you have a crumbly mixture.

  3. 3

    Add just enough water to make it come together into a dough.

  4. 4

    Pat into a flat disk and wrap with plastic wrap. Chill at least a half hour.

  5. 5

    Roll into a thin circle and fit into your pie pan.

  6. 6

    For the flakiest crust, put the crust lined pie plate back in the refrigerator for another 15 minutes. Or go ahead and proceed to bake according to your pie filling's instructions.

Blind baking the crust

  1. 1

    To bake the pie shell without fillings, preheat oven to 425°F.

  2. 2

    Prick the crust a few times with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 12 minutes.

  3. 3

    Carefully remove paper or foil and weights then ake 8 to 10 minutes more for a partially baked crust, or for a fully baked crust 10 to 12 minutes longer until golden brown.