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!
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!
This lard pie crust recipe yields two pie crusts, or a top and a bottom for a covered pie.
- 3 cups all-purpose 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 (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.
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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