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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.

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!


This flaky lard pie crust will blow your mind!


Why Lard?

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 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 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. 

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! 


How To Make The Perfect Covered Fruit Pie

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.

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.

Roll, shape, and bake the pie dough according to the pie filling recipe you are using.


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 and fill the pie shell completely with dry beans or pie weights! It must be completely full!
  4. Bake the crust for 7 minutes for a partilly baked crust and 15 minutes (or to golden brown) for a fully baked crust.

More Perfect Pie Doughs To Try



The Perfect Sprouted Whole Wheat Pastry Crust



Once you try this easy sourdough pie crust you will never go back. Fermented grains and real butter make this recipe a nourishing tradition.

Sweet And Buttery Sourdough Pie Crust



Sourdough Pancakes - Traditionally Leavened with an Overnight Batter
Traditional Strawberry Rhubarb Pie With Maple Cream

Nancy Jameson

Friday 18th of December 2020

I can't wait to try your recipe but I have a question. I only need one crust so I was wondering: is it possible to freeze the other half for later? If so, is it better to freeze rolled out for a shell or just a dough ball? New to making my own pie dough!

Butter For All

Saturday 19th of December 2020

Hi Nancy!

For sure! This crust freezes beautifully. Just wrap the disk of dough in Saran Wrap and place it in a ziplock bag. It will keep for up to 6 months, but I bet you'll use it before too long!

Hope you enjoy the crust! Happy Holidays!



Friday 27th of November 2020

This pie crust was perfection! I followed it to a T using lard I rendered myself and made an apple pie using America’s Test Kitchen’s recipe and it was divine! The crust was flaky and light but not at all dry. I highly recommend it. I don’t think I’ll ever use another recipe.

Butter For All

Saturday 28th of November 2020

Hi Marie!

Wonderful! I'm so happy to hear it. :) Thanks you so much for leaving positive feedback!

Happy Holidays!



Sunday 22nd of November 2020

I have the two balls "resting" in the fridge at the moment ... but I'm a bit concerned about how salty the dough tastes to me. Much saltier than I expected. Will that saltiness "cook away" when it bakes? Or is the sweet filling (pecan or pumpkin) going to counteract it?

Butter For All

Saturday 28th of November 2020

Hi Shazzer,

The dough is not sweet, but the saltiness should not be overwhelming, it is just there to enhance flavor. Let me know how it turned out!



Sunday 15th of November 2020

Did I miss the baking instructions?

Butter For All

Sunday 15th of November 2020

Hi Vicki!

There are no baking instructions included in this post because you will bake it differently depending on the filling you use. So you use the baking instructions on the pie recipe you are making. I agree that I'm not really clear about that in the recipe and will take this as an opportunity to improve this recipe post! Here are some of my pie recipes: How To Make The Perfect Covered Fruit Pie, Every Time!, Date Sweetened Winter Squash Pie With Maple Whipped Cream, Traditional Strawberry Rhubarb Pie With Maple Cream

Hope this helps!


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.

Butter For All

Sunday 4th of October 2020

Hello Alberta!

What a lovely story. Thank you for sharing it! Food truly transports us through time. That is why I'm so attracted to traditional recipes. They have history and nostalgia.

Best wishes to you and your family!