lard pie dough recipe

Written BySheba G Updated On
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The Best lard pie dough recipe

I’ve been making this lard pie dough recipe for years, and it’s always a hit with my family. The recipe originated from my grandmother, who learned it from her mother. It’s a traditional American recipe that’s been passed down through generations.

The dough is made with lard, which gives it a rich and flaky texture that’s hard to replicate with other fats. I love this recipe because it’s easy to make and requires minimal ingredients. My kids enjoy helping me mix the dough and shape the pies.

We often make this recipe for special occasions like holidays and family gatherings. It’s also a great option for everyday meals, as it’s quick to prepare and can be customized with various fillings. Lard pie dough is a staple in many American households, and for good reason – it’s delicious and versatile.

One of the best things about this recipe is that it’s relatively healthy compared to other pastry doughs. The lard contains fatty acids that are easily absorbed by the body, making it a good source of energy. Additionally, the lard helps to bring out the flavors of the filling, making each bite more satisfying.

I’ve experimented with different types of lard over the years, but I find that pure lard works best in this recipe. Some people may be concerned about using lard due to its high saturated fat content, but I believe the benefits outweigh the risks. In moderation, lard can be a healthy addition to our diets.

Lard Pie Dough Recipe

4.7 from 957 votes

A classic pie dough recipe using lard for a flaky, tender crust. Perfect for both sweet and savory pies.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup unsalted lard, cold and cubed
1/4 cup ice water

👨‍🍳Directions

1In a large mixing bowl, combine the flour, salt, and sugar.
2Add the cold, cubed lard to the dry ingredients.
3Use a pastry blender or fork to cut the lard into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of lard remaining.
4This will take approximately 2 to 3 minutes.
5The mixture should look crumbly and uneven, with visible small lumps of lard.
6Gradually add the ice water, one tablespoon at a time, mixing gently with a fork or your fingers.
7Continue adding water until the dough just comes together and can be formed into a ball.
8Be careful not to add too much water, as this can make the dough tough.
9The dough should be slightly sticky but not overly wet.
10If the dough is too dry, add a bit more water, one teaspoon at a time.
11If it is too wet, add a bit more flour, one teaspoon at a time.
12Turn the dough out onto a lightly floured surface and knead gently a few times to bring it together.
13Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
14This resting period allows the gluten to relax and the lard to firm up, making the dough easier to roll out.
15The dough should be firm but not hard, and it should hold its shape when pressed gently.
16On a lightly floured surface, roll out the chilled dough into a circle about 1/8-inch thick.
17The dough should be large enough to fit your pie dish with a bit of overhang.
18If the dough is sticking to the rolling pin, lightly flour the pin and the surface.
19Use a rolling pin to gently roll the dough from the center outwards, turning it occasionally to ensure even thickness.
20Carefully transfer the rolled-out dough to a 9-inch pie dish.
21Press the dough into the bottom and up the sides of the dish, making sure it is evenly distributed.
22Trim the excess dough, leaving about 1/2 inch of overhang.
23Crimp the edges of the dough with your fingers or a fork to create a decorative border.
24The dough should be smooth and even, with no tears or holes.
25Preheat your oven to 425°F.
26Line the pie crust with parchment paper and fill it with pie weights or dried beans.
27This will help the crust maintain its shape while baking.
28Bake the crust for 15 to 20 minutes, or until the edges are lightly golden.
29Remove the parchment paper and weights, and continue baking for an additional 5 to 10 minutes, or until the bottom of the crust is lightly golden.
30The crust should be firm to the touch and have a light golden color throughout.

🔧Equipment

Mixing bowl
Pastry blender or fork
Measuring cups and spoons
Pie dish
Rolling pin
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a double crust pie, double the recipe and divide the dough in half before rolling out.

Watch Video Of How Lard Pie Dough Recipe Works

I find that lard pie dough is a great recipe for any occasion, whether it’s a simple family dinner or a special holiday gathering. It’s a versatile recipe that can be used for a variety of pies, from classic fruit pies to savory pot pies.

Plus, it’s a healthier option compared to other pie crusts because lard is a natural, unprocessed fat that is high in monounsaturated fats, which are good for your heart. This recipe is always a good idea for any occasion and works well for family gatherings.

Plus, it’s a great way to connect with your family’s culinary heritage and create new memories with your loved ones. It’s a perfect recipe for daily eating and is a great way to add some homemade goodness to your meals.

❓ Frequently Asked Questions About Lard Pie Dough

1. What is lard pie dough?

Lard pie dough is a type of pastry dough made with lard instead of butter or other fats. It’s often used in traditional American recipes like pies and tarts.

2. Why use lard in pie dough?

Lard contains fatty acids that are easily absorbed by the body, making it a good source of energy. It also helps to bring out the flavors of the filling.

3. Can I substitute butter or other fats for lard?

While you can substitute other fats for lard, keep in mind that the flavor and texture may not be the same.

4. How do I store leftover pie dough?

You can store leftover pie dough in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

5. Can I reheat leftover pie?

Yes, you can reheat leftover pie in a toaster oven or microwave 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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