- 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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"I thought this crust turned out perfectly! I baked at 425 for 15 minutes then 350 for 45 once it was filled - next time I'll parbake as the bottom was somewhat soggy. Otherwise, I thought it was tender but held up well, and flaky! Didn't have much taste to it at all though, so it's really dependent on a delightfully decadent pie filling to carry it through. I brushed 2 egg yolks and sprinkled sugar on the top crust prior to baking, and I kept the crust edges covered the entire baking time and they were perfectly done and golden."
"I didn't like the lard taste in the crust. Maybe my lard was old. But I switched the lard for French butter."
"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("