The Ultimate Lard Pie Crust

The Ultimate Lard Pie Crust

This is the only pie crust recipe you will ever use again. Rich, flaky and savory it has all the bases covered. One bite of this crust and I’m instantly transported back to my Mom’s kitchen around the holidays. I hope it will inspire my daughter and your family the same way!
The use of lard fell out of favor in most American kitchens. But guess what? It’s back with a vengeance and I’m leading the charge. Why? Well, light is being shed on healthy fats and we can now rest assured that fats from animals on pasture is a healthier option than all varieties of refined vegetable oil. Make sure you are buying lard from a trusted source, preferably an organic, local, sustainable farm that raises meats without antibiotics or hormones and lets the animals graze on plenty of pasture. If you are really ambitious you can try rendering your own lard from pork fat. It’s really not as hard as it seems. More on that later!
As more chefs and home cooks are learning about traditional foods we are reminded that these simple, old school recipes are to be treasured.
This recipe yields two pie crusts or a top and a bottom for a covered pie.

3 Cups AP Flour
1 1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1 Cup Lard
1 Whole Egg
1 Teaspoon Apple Cider Vinegar
5 Tablespoons Ice Water

I like to use my food processor for this recipe but a big bowl will also work.

Sift or blend the flour, salt and baking powder together. Cut in the lard and process until the flour and lard is a sandy consistency. In a separate bowl mix the egg, vinegar and ice water. Add the liquid slowly into your flour mixture. Be careful not to over process at this point. When the dough comes together remove it from the bowl and cut it in half. Shape each half into a round patty and wrap individually in plastic wrap. Refrigerate for at least 1 hour.

This amazing pie dough can be frozen with great success and is wonderful with savory and sweet fillings!



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4 Comments

    • Hi Sue!
      Absolutely, I’ve done it! The crust won’t be quite as flakey as when using lard but it will still be a really great dough (with more butter flavor!). I used an equal amount of butter when I substituted. Another thing you could try is 1/2 butter and 1/2 cold solid coconut oil that might produce a slightly shorter, flakier dough.
      Thanks for visiting!

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