Lard Pie Crust

Lard Pie Crust

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

Ingredients

  • all purpose flour
    1 ½ c
  • salt
    1 pinch
  • lard

    leaf lard if possible

    ½ c
  • cold water
    3 tbsp

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.

Lard Pie Crust

Lard Pie Crust

60 min12 servings134 cal

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About this Recipe

Ever dreamt of a pie crust so tender, so flaky, it practically melts in your mouth? This old fashioned pie crust recipe using lard is a treasured family secret, passed down from my great-grandma, promising the perfect base for any pie.

The magic of this homemade pie crust lies in using lard, especially leaf lard. It creates an incredibly delicate and flaky texture that butter simply can't replicate, delivering a richness and tenderness that elevates your pies far beyond store-bought versions.

Prepare for a truly ethereal pie experience. This lard pie crust bakes up golden brown, offering an unmatched tender crumb that practically dissolves on your tongue, revealing layers of delicate flakiness. Despite its gourmet results, crafting this crust is a straightforward process, making it accessible for home bakers looking for that authentic, 'from-scratch' taste that only a traditional recipe can deliver.

For the best results, seek out leaf lard, which is known for its neutral flavor and superior flakiness. If you don't have leaf lard, good quality rendered lard will still provide an excellent, tender crumb. While all-purpose flour works beautifully, you could experiment with a mix of pastry flour for an even more tender result.

This versatile crust is the ideal foundation for both sweet and savory pies, from classic apple to hearty chicken pot pie. Its delicate flavor allows your chosen filling to truly shine.

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