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The Ultimate Lard Pie Crust

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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!

Unbaked lard pie crust with text overlay.

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.

Unbaked lard pie crust in a glass pan.

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! 

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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.


  • 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.

  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 (over-processing leads to a tough final product).
  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.

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.

  1. Chill the shaped pie shell for 30 minutes prior to baking.
  2. Preheat your oven to 375℉.
  3. Line the pie shell with parchment paper and fill it completely with dry beans or pie weights. It must be completely full!
  4. Bake the crust for 7 minutes for a partially baked crust and 15 minutes (or to golden brown) for a fully baked crust.

Perfect Pie Dough Recipes To Try

The Perfect Sprouted Whole Wheat Pastry Crust

An unbaked pie crust in a pan.

Sweet And Buttery Sourdough Pie Crust

An unpaked pie in a dish

Sara Nicholson

Friday 19th of May 2023

So it’s the first time I’m trying the recipe, I rolled the dough out on wax paper to the shape I wanted and then put it in the refrigerator till tomorrow, so I hope I haven’t messed it up

Butter For All

Wednesday 31st of May 2023

Hi Sara,

I think it will be fine. Usually I let my dough rest in a ball after adding the liquid, to let the gluten relax and the starch rehydrate, but I don't think it will make a huge difference in the overall success of the recipe. You'll have to let us know!

Rama Fazzie

Saturday 17th of December 2022

Please could you give me the flour and lard measurements in grams?

Thank you kindly

Butter For All

Tuesday 20th of December 2022

Hi Rama,

420 grams all-purpose flour 226 grams lard



Wednesday 30th of November 2022

What about using gluten free flour?

Butter For All

Friday 2nd of December 2022

Hi Kay,

I think you'd be just fine if you use a good quality 1:1!


Monday 28th of November 2022

OMG this came out perfectly! I have been working on my pie crust for years and thought I was close to perfecting it. Your recipe was the first I had seen that included an egg and also had the ACV in it. The only change I made was that I subbed vodka for the water, as it evaporates faster in the oven and helps ensure that flaky crust.

This was the FIRST crust I have ever made that didn't shrink at all when parbaking it! Miracal! Thanks for a GREAT recipe that will now be my go-to for pie crust!

Butter For All

Monday 28th of November 2022

Hi Anjea!

I love hearing your feedback! And that's so cool about the vodka substitution, I'll have to give that a try!

Have a very happy holiday season!


Wednesday 23rd of November 2022

I love this recipe. Both my husband and daughter can have soy so I love using Lard in all my desserts and bake goods that call for shortening. Thanks for sharing, I can't wait to try this out for thanksgiving.

Butter For All

Monday 28th of November 2022

I hope it was a huge success!

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