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The Ultimate Lard Pie Crust

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The Ultimate Lard Pie Crust


This is the only Lard Pie Crust recipe you will ever use again.

Rich, flakey 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.


Want to learn more about shaping this dough?

I wrote a post just for you! 


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

This flaky lard pie crust will blow your mind!

The Ultimate Lard Pie Dough

Yield: 2 Crusts
Prep Time: 30 minutes
Inactive Time: 1 hour
Total Time: 1 hour 30 minutes

This traditional recipe makes the most delicious flaky pie crust you will ever eat.



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

  1. 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. 
  2. 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.
  3. 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. 
  4. Refrigerate for at least 1 hour.

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Alberta Van Noy

Tuesday 29th of September 2020

Thank you,Courtney,

for this great recipe! It’s been a long time since I have seen this recipe. I was raised on a farm in Oklahoma and we rendered our own lard. That is all my mom had to cook with and she used it in everything.

She raised six kids and we all grew up to be strong and healthy. She made some of the most wonderful pies and was the hit of the Pie Suppers we use to have at our little Indian school.

Thanks again for bringing back cooking with lard. Hope to see more recipes from you.

Alberta Van Noy

PS: My family lived in Oklahoma in the Cherokee Nation and on Indian land. However, we were Delawares adopted by the Cherokees.

Jeffrey shaw

Saturday 5th of September 2020

Found yore crust very good taste. I made a 1 crust shell. When my wife pulled it out of the oven she did break a little crust off of it. Didn’t know if I baked it to long our maybe not enough lard. Nothing that we can’t leave with. I took the remainder of the dough and made little cakes for communion at church. My wife say good taste. Thanks for the recipe.

Butter For All

Monday 7th of September 2020

Hi Jeffery!

That is wonderful to hear. I'm glad the taste was good. It is a fragile dough, that is just the nature of it. I don't think you did anything wrong. If the edges get dark, you can cover them gently with foil to help protect the dough from getting burned. Hope that helps!



Wednesday 12th of August 2020

The crust was good. I didn't prepare it exactly as you described because it would have been too much moisture. I have a small shot glass type cup that measures out tablespoons so I filled that with the water and put it in an ice bath to keep it ice water cold. When I added a large egg and the vinegar I knew it looked like too much moisture. Typically I add only 5 to 8 for the same amount of flour. So that plus an egg and the teaspoon of vinegar? Come on? I think people are measuring out of a shaker and don't know exactly how much water they put in a pie crust if they have any success with this recipe. The crust was tasty but it was so fragile and even weighted down it tended to crumble. I wish so much I had gone with my tried and true simple pie crust recipe. I am so tired of using half baked recipes from God know who on the internet. From now on only vetted recipes from a real test kitchen. I should have known better just looking at this recipe. I even wondered if this is some elaborate study to see how many respond favorably to recipes that could never work. I am going to submit this to a food scientist who debunks recipes from the internet.

Butter For All

Wednesday 12th of August 2020


Your comments are so rude. Probably some of the rudest I have ever received. Especially because you end up admitting that "the crust was good" and "the crust was tasty". I have made this recipe many many times, and as you can see from the photos in this post, the dough rolls out beautifully and is very easy to work with. Calling this a "half baked recipe from God knows who" is just totally unnecessary. I'm an actual live person, not to mention a trained chef. I give my own recipes away for FREE on the internet. You are not pressured to use them. This is one of my most popular recipes because it stands the test of time. It was actually my Grandmother's. You are obviously deeply unaware of your own irony. Please feel free to submit it to a "food scientist" lol.

Ginger M

Friday 26th of June 2020

I have a couple pkgs of lard I purchased last fall. It did not arrive in time for holiday baking, and has been in the fridge all these months. Do you think it would still be fine for making pie crust? Secondly....I have searched the post, and can't seem to see any references or links to the lard(s) you recommend. I would like to make and freeze some crust.

Butter For All

Friday 26th of June 2020

Hi Ginger,

The lard should be just fine. If you don't use it all, it stores well in the freezer too.

I usually render my own lard from local pastured animals. But I would suggest you look for anything that is pastured. Epic or Fatworks are pretty good brands. Sometimes it can be found at the Farmer's Markets as well.

The crust freezes really well so I hope you end up making some!

Happy Baking,



Sunday 26th of April 2020

Where can you buy organic lard? Would love to be able to buy on-line. Thanks

Butter For All

Monday 27th of April 2020

Hi Sue, there are some links to brands I like in the post!