lard pie crust recipe

Written BySheba G Updated On
lard pie crust recipe
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The Best lard pie crust recipe

I’ve been making lard pie crust for years, and it’s still one of my favorite recipes. It’s a classic American dish that’s been around for centuries, and it’s surprisingly easy to make. The key to a great pie crust is in the technique – you need to use cold ingredients, keep the dough cold, and handle it as little as possible.

This is where lard comes in – it’s a type of fat that’s perfect for pie crust because it adds a flaky texture without making the dough too greasy. When I make lard pie crust, I like to use a combination of all-purpose flour, salt, and cold lard. I’ll mix it all together until it forms a cohesive dough, then chill it in the fridge for at least an hour before rolling it out.

My family loves this recipe because it’s so versatile – we can use it for apple pies, cherry pies, or even savory fillings like spinach and feta. One of the best things about lard pie crust is that it’s incredibly forgiving – even if you mess up the dough a bit, it’ll still turn out delicious. And the best part?

It’s a healthier alternative to traditional butter or shortening-based pie crusts. Lard contains fewer saturated fats and more unsaturated fats than butter or shortening, making it a great choice for those looking to reduce their cholesterol intake. My kids love helping me mix the dough together – they’re always excited to get their hands dirty and play with the flour.

It’s a great way to spend quality time with them while teaching them about cooking techniques and healthy eating habits.

Classic Lard Pie Crust

Classic Lard Pie Crust

4.5 from 834 votes

This flaky, tender pie crust uses lard for its superior texture and rich flavor. It is perfect for both sweet and savory pies.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar (optional, for sweet pies)
3/4 cup cold lard, cut into small pieces
6-8 tablespoons ice water

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, salt, and sugar if using.
2Add the cold lard pieces and cut them into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3Sprinkle the ice water over the flour mixture, one tablespoon at a time, and toss gently with a fork after each addition.
4Continue adding water until the dough begins to clump together and holds together when pressed; do not overwork the dough.
5Turn the dough out onto a lightly floured surface and gather it into a ball, then flatten into a disc about 1 inch thick.
6Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days, to allow the gluten to relax and the fat to firm up.
7Preheat your oven to 425°F (220°C).
8On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter, rotating and lifting the dough occasionally to prevent sticking.
9Carefully transfer the dough to a 9-inch pie dish and gently press it into the bottom and up the sides.
10Trim the overhanging dough to about 1/2 inch beyond the rim, then fold the edge under and crimp as desired.
11Prick the bottom and sides of the crust all over with a fork to prevent bubbling, then line the crust with parchment paper and fill with pie weights or dried beans.
12Bake the crust for 15 minutes at 425°F, then carefully remove the parchment and weights.
13Continue baking for an additional 10-15 minutes until the crust is golden brown and dry to the touch.
14Allow the crust to cool completely on a wire rack before filling.

🔧Equipment

Large mixing bowl
Pastry cutter or two forks
Measuring cups and spoons
Plastic wrap
Rolling pin
9-inch pie dish
Fork (for docking)

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 20mg🧂Sodium: 300mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 0g🥩Protein: 3g

📝Notes

For a savory pie, omit the sugar. Keep all ingredients and equipment cold for the flakiest crust. If the dough becomes too warm while rolling, refrigerate it for 10 minutes before proceeding.

Watch Video Of How Classic Lard Pie Crust Works

This recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need something quick and easy on a weeknight.

One of my favorite things about this recipe is how well the leftovers reheat – simply place them on a baking sheet lined with parchment paper and bake at 350°F (175°C) until warmed through.

❓ Frequently Asked Questions About Lard Pie Crust

Q: What is lard?

Lard is a type of animal fat that’s typically obtained from pigs. It’s often used in baking and cooking because of its high smoke point and neutral flavor.

Q: Is lard pie crust better than traditional pie crust?

Lard pie crust has some advantages over traditional pie crusts made with butter or shortening. For one thing, lard contains fewer saturated fats than butter or shortening, making it a healthier choice for those looking to reduce their cholesterol intake.

Q: Can I substitute other types of fat for lard?

While you can substitute other types of fat for lard in a pinch, keep in mind that they may affect the flavor and texture of your pie crust. For example, using vegetable shortening will give your pie crust a different taste and feel than using lard.

Q: How do I store leftover pie crust?

You can store leftover pie crust in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can also freeze it for up to six months.

Q: Can I reheat leftover pie?

Yes! Simply place your leftover pie on a baking sheet lined with parchment paper and bake at 350°F (175°C) until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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