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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


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!


Sunday 20th of November 2022

Just wondering if you think I can keep the dough in the fridge for 2 nights instead of 1, and still be able to roll out and bake nicely? Thank you!

Butter For All

Monday 28th of November 2022

Hi Sally,

Absolutely! This dough keeps beautifully for up to a week.


Saturday 19th of November 2022

When using the lard, do you add it in while it’s in a solid form or does it have to be liquid form?

Butter For All

Monday 28th of November 2022

Hey Amanda!

Definitely solid. You want to cut it in the same way you would butter or shortening.


Saturday 5th of November 2022

I love this recipe and so does my family. I am wondering though, is it possible to use tallow instead of lard? Thank you in advance!

Butter For All

Tuesday 8th of November 2022

Hi Amelia!

I've never tried tallow but I don't see why it wouldn't work. Just be aware that some fats have different percentages of water so you might need to make minor adjustments to the hydration. I would recommend adding the water in parts and stopping when the dough comes together. I'd love to know how it turns out!


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