This is the only lard pie crust recipe you’ll ever use again.
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!
Why Lard?
The use of lard fell out of favor in most American kitchens with the advent of vegetable oil-based substitutes. But guess what? It’s back with a vengeance and I’m leading the charge. Why? Well, light has been shed on healthy fats, and we can now rest assured that fats from animals on pasture are a healthier option than all varieties of refined vegetable oil.
Make sure you buy 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’re really ambitious you can try rendering your own lard from pork fat. It’s really not as hard as it seems.
As more chefs and home cooks learn about traditional foods we are reminded that these simple, old-school recipes are to be treasured.
Want To Learn More About Shaping This Dough?
I wrote a post just for you!
How To Make The Perfect Covered Fruit Pie, Every Time!
This lard pie crust recipe yields two pie crusts, or a top and a bottom for a covered pie.
The Ultimate Lard Pie Dough
This traditional recipe makes the most delicious flaky pie crust you will ever eat.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup lard, chilled
- 1 whole egg
- 1 teaspoon apple cider vinegar
- 5 tablespoons ice water
Instructions
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 (over-processing leads to a tough final product).
- 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.
Roll, shape, and bake the pie dough according to your pie filling recipe.
Notes
This recipe can be fully or partially blind baked for a custard or uncooked filling pie.
- Chill the shaped pie shell for 30 minutes prior to baking.
- Preheat your oven to 375℉.
- Line the pie shell with parchment paper and fill it completely with dry beans or pie weights. It must be completely full!
- Bake the crust for 7 minutes for a partially baked crust and 15 minutes (or to golden brown) for a fully baked crust.
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Carol Souchotte
Saturday 17th of May 2025
I always have trouble adding too much flour and it was suggested I weigh the flour and it would be more accurate. Would it be possible to give me a weight in grams for the 4 cups of flour that you are using in your pie crust. Thank you
Butter For All
Wednesday 25th of June 2025
Hi Carol, One cup of all-purpose flour weighs between 120 and 140 g. Multiply 120 x 3 (Recipe calls for 3 cups) you got 360 g. I would start with that and add more flour if necessary.
Susan
Thursday 12th of December 2024
I've been cutting the lard into the flour for a while but it isn't getting sandy (too moist). Wondering if my lard needed to be cold. I guess I'll know eventually!
Butter For All
Friday 13th of December 2024
Hi Susan, Yes, you are exactly right! Cold fat is going to work best. With that said, I'm sure the crust will still taste amazing! Next time you can use chilled lard and it will be even better. :)
Pam
Monday 12th of August 2024
Good Evening,
I am unable to roll out my dough. It sticks. I press it into the pie pan. It turns out delicious. What am I doing wrong?
Butter For All
Thursday 15th of August 2024
Hi Pam,
I'm sorry to hear that, you can certainly add more flour to your work surface. There's a chance that the dough is a little over hydrated if it's sticky. That just means you might have added a little too much water. It also needs to be well chilled, if it gets warm the fat will start to melt. I hope that's helpful!
Debby
Monday 5th of August 2024
Can you please tell me why you use baking powder ? You do not see this often in a recipe . Ty!
Butter For All
Wednesday 7th of August 2024
Hi Debby,
This was my grandmother's depression-era recipe and always makes the flakiest crusts. I'm assuming it just helps keep the pastry light and airy. You'll have to let me know if you notice a difference!
Voss
Monday 5th of August 2024
Do you suggest the same measure if einkorn flour? I've tried using lard for einkorn crusts and just doesn't seem to hold together.
Butter For All
Wednesday 7th of August 2024
Hi Voss,
I have made my sourdough crust with einkorn. It comes out great. You'll probably need a little more water in this recipe than called for. There is so much less gluten in einkorn that it will still be a tender pastry even with added water. The egg will also help hold things together. Make sure you rest it in the fridge for 12 hours at minimum. Hope that helps!