The Ultimate Lard Pie Crust Recipe for Flaky Perfection

Every bite of this lard pie crust takes me back to my mom’s cozy kitchen during the holidays, filled with the warmth of family traditions. This recipe, passed down from my grandmother, delivers the flakiest, most delicious pie crust you’ll ever taste. Whether you’re baking for a holiday feast or a simple family dessert, this easy lard pie crust recipe will become your go-to. Let’s dive into why lard makes all the difference and how to create a crust that’s both nostalgic and foolproof.

Why Choose Lard for Pie Crust?

Lard has made a triumphant comeback in modern kitchens, and for good reason. Once overshadowed by vegetable oil-based shortenings, pasture-raised lard is now celebrated for its health benefits and unmatched ability to create a tender, flaky crust. Here’s why lard pie crust stands out:

• Superior Flakiness: Lard coats flour particles, preventing long gluten strands from forming, resulting in a delicate, crumbly texture.
• Healthier Fat Choice: Lard from pasture-raised, organic pigs is a natural, minimally processed fat, free from the harmful trans fats found in hydrogenated shortenings.
• Traditional Flavor: As readers have shared, lard brings a nostalgic taste that elevates pies, from apple to quiche, without overpowering the filling.

For the best results, source leaf lard (from the pig’s rib cage) from a trusted, organic farm. It’s flavor-neutral and ideal for baking. If you’re feeling adventurous, try rendering your own lard—it’s easier than you think! Look for clean brands like Epic or Fatworks, or check local farmers’ markets for high-quality options.

Tips for Perfect Pie Dough

Crafting the perfect lard pie crust is all about technique. Based on reader feedback and my own experience, here are key tips to ensure success:

• Use Cold Lard: Keep lard chilled (straight from the fridge) to achieve that sandy, crumbly texture when cutting it into the flour.
• Weigh Your Flour: For accuracy, use 360 grams of all-purpose flour (about 3 cups). This prevents adding too much flour, which can make the dough tough.
• Adjust Water Carefully: Start with 5 tablespoons of ice water and add more gradually if the dough feels dry. Einkorn flour may need slightly more water due to its lower gluten content.
• Chill the Dough: Refrigerate the dough for at least 1 hour (or up to a week) to relax the gluten and keep the fat solid, making it easier to roll out.
• Prevent Sticking: Dust your work surface with flour to avoid sticky dough. If it’s too sticky, it may be overhydrated—add less water next time.

For more detailed shaping techniques, check out my guide: How To Make The Perfect Covered Fruit Pie, Every Time!

Baking Instructions for Your Pie

This versatile crust works for any pie, from fruit to custard to quiche. Follow the baking instructions in your chosen pie recipe, as times vary based on the filling. For inspiration, try these recipes:

• Traditional Strawberry Rhubarb Pie With Maple Cream
• Date Sweetened Winter Squash Pie With Maple Whipped Cream
• Quick 12-Egg Quiche

Troubleshooting Common Issues

• Dough Too Crumbly: Add ice water, 1 teaspoon at a time, until the dough holds together. This is common with drier flours or if under-mixed.
• Dough Too Sticky: Chill the dough longer and use more flour on your work surface. Ensure the lard is cold to prevent melting.
• Crust Shrinking: Use enough pie weights during blind baking to fully support the crust. Chill the shaped crust before baking to minimize shrinkage.
• Porky Flavor: Use leaf lard for a neutral taste. Non-leaf lard or factory-farmed lard may have a stronger flavor, especially when unbaked.

Why This Recipe Works

The combination of lard, egg, and apple cider vinegar creates a tender, flavorful crust. The egg binds the dough, making it easier to handle, while the vinegar tenderizes it. Baking powder, a unique touch from my grandmother’s Depression-era recipe, adds lightness, ensuring an airy, flaky result every time.

Ready to bake a pie that transports you to simpler times? Try this lard pie crust recipe and share your creations in the comments below! Happy baking!

This lard pie crust recipe yields two pie crusts, or a top and a bottom for a covered pie.

The Ultimate Lard Pie Crust Recipe

Yield: 2 Crusts

Prep Time: 30 minutes

Inactive Time: 1 hour

Total Time: 1 hour 30 minutes

This flaky lard pie crust recipe yields two 9-inch crusts, perfect for a double-crust pie or two single-crust pies. Follow these steps for a crust that’s light, crispy, and unforgettable.

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Ingredients

• 3 cups (360 grams) all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 1 cup (226 grams) lard, chilled
• 1 large egg
• 1 teaspoon apple cider vinegar
• 5 tablespoons ice water (adjust as needed)

Instructions

1. Combine Dry Ingredients: In a food processor or large bowl, sift or blend the flour, salt, and baking powder.
2. Cut in Lard: Add chilled lard and pulse (or use a pastry cutter) until the mixture resembles coarse sand. Cold lard is key for flakiness.
3. Mix Wet Ingredients: In a small bowl, whisk the egg, apple cider vinegar, and ice water. Slowly drizzle this into the flour mixture, pulsing or stirring until just combined. Avoid overmixing to keep the crust tender.
4. Form Dough: Divide the dough into two equal portions. Shape each into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 7 days).
5. Roll Out: On a floured surface, roll out one disk to fit a 9-inch pie pan. Use the second disk for a top crust or save for another pie.

Notes

Flour Substitutions: You can use whole wheat or sprouted whole wheat flour with a 1:1 ratio, but add 1 extra tablespoon of water if needed. Gluten-free flour may work with a 1:1 blend, but results vary.

Einkorn Flour Tip: For einkorn flour, increase water slightly and chill the dough for at least 12 hours to improve structure.

Freezing: Wrap dough disks tightly in plastic wrap and store in a freezer bag for up to 6 months. Thaw in the fridge before rolling out.

Blind Baking: For custard or unbaked fillings, chill the shaped crust for 30 minutes, line with parchment, and fill completely with pie weights or dry beans. Bake at 375°F for 7 minutes (partial bake) or 15 minutes (fully baked, golden brown).

Vodka Substitution: For an even flakier crust, try substituting vodka for some or all of the water—it evaporates faster during baking.

Lard Alternatives: Butter or a mix of butter and cold coconut oil can replace lard in equal amounts, though the texture may be less flaky.

Prevent Crumbling: If the dough is too crumbly, add a small amount of extra ice water until it holds together. Avoid overworking to prevent toughness.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  B𝗈b's Red Mill Gluten-Free Double Acting Baking Powder With NO Added Aluminum
• 
  100% Organic All Purpose Unbleached White Baking Flour - 10 Pound
• 
  Fatworks, Certified Pasture Raised Leaf Lard, Baker's Lard", Artisanally Rendered, No Preservatives, WHOLE30, KETO, PALEO, 14 oz

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