- 1-1/2 cups all-purpose flour
- Pinch salt
- 1/2 cup lard
- 3 to 4 tablespoons cold water
- In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs. Yield: 1-10-inch crust.
Reviews for Mom's Lard Pie Crust
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Great crust...I have tried many; what's a little lard once in awhile? It's not like I eat pie every day. Made a rhubarb custard pie and it is lovely if I may so myself.
This is my 'go-to' pie crust recipe! To make two 10-inch pie crusts - I use 1 cup of solid Crisco, 1 Tbsp + 1 tsp milk, 1/3 cup boiling water, 2 ½ cups, flour and 1 ¼ tsp salt. Comes out great every time! Makes a great apple or berry pie. You won't ever be afraid to make pie crust again.
This is the same recipe that I learned as a child from my Grandmother! I am today passing it along to my daughter in-law and granddaughter! My daughter in-law didn't believe that you would make anything with "Lard"... This is proof. Now she knows my secret for the Flakiest Pie crusts around!!! Blessed Be. )0(
I used rendered leaf lard for the best results, it's hard to find i had to go to a local hog farm to get it and render it myself
I'm so happy you posted this recipe. I learned to make it when I was just a girl and somehow over the years it's gotten lost. I LOVE this crust and so does everyone who eats any of my pies! They say "this pie is great, but that crust is amazing!!!" Always makes me smile.