Mom's Lard Pie Crust Recipe

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Mom always knew the best pie crusts are made with lard. The results of this recipe is one of the flakiest crusts I have ever had. It is so easy too!—Virginia Jung, Milwaukee, Wisconsin
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 1-1/2 cups all-purpose flour
  • Pinch salt
  • 1/2 cup lard
  • 3 to 4 tablespoons cold water

Nutritional Facts

1 piece: 201 calories, 13g fat (5g saturated fat), 12mg cholesterol, 19mg sodium, 18g carbohydrate (0 sugars, 1g fiber), 2g protein.


  1. 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.
Originally published as Mom's Lard Pie Crust in Grandma's Great Desserts Cookbook 1992, p83

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cyndihart User ID: 7428037 242995
Reviewed Feb. 1, 2016

"That,s the way pie crust should be made!"

Lady Fingers User ID: 2682286 235135
Reviewed Oct. 17, 2015

"I used this recipe to make crust for a pumpkin pie. It came out great, although my "pinch" of salt was too little. I'd recommend a quarter teaspoon of salt. The crust is very crisp, and didn't over-brown in the oven. I pre-baked it for ten minutes at 400F before adding the pumpkin pie filling and baking an additional 50 minutes at 350F.

Updating the technique, I made it in the food processor, chilling the half-cup of lard in the refrigerator first. I used the full 4 tablespoons (quarter cup) of cold water.
This makes enough for a double 8" crust or a single 10". I was making a 9" crust, so I cut rounds from the leftover crust, seasoned them with Taste of Home California Garlic Pepper, and baked them as crackers."

dano70 User ID: 8425059 228419
Reviewed Jun. 23, 2015

"i was making a cherry pie so i needed top and bottom, so i doubled the recipt, my crust turned out like my butter one and the other things i have tried, after chilling for about 1/2 hour i start rolling out dough and it falls apart splits and is very diffucult to roll out, i do manage to patch it up and make a pie crust, i just can not get one like from the box (LOL) , i have good flour, my lard is new, and i used ice water, do i need to chill longer or less time, what makes it tear and rip and just come apart ?"

BradleyMac User ID: 7842607 228039
Reviewed Jun. 16, 2015

"Did this recipe in the Ninja (with dough hook) fast & excellent. My Mother always made her pie crust with lard. Used this crust in a Rhubarb recipe that is over 100 years old. Everyone raved."

jiljilsch User ID: 8294399 226998
Reviewed May. 26, 2015

"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."

yahtzee1004 User ID: 8228169 220651
Reviewed Feb. 16, 2015

"I didn't like the lard taste in the crust. Maybe my lard was old. But I switched the lard for French butter."

linnylou306 User ID: 7206202 21066
Reviewed May. 29, 2014

"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."

MurphyNJ User ID: 7103738 47583
Reviewed Feb. 26, 2014

"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."

MommaBeth1 User ID: 7511751 21065
Reviewed Nov. 28, 2013

"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("

longtimecoug User ID: 6425295 19218
Reviewed Jan. 18, 2013

"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"

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