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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

Ingredients

  • 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.

Directions

  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


Reviews for Mom's Lard Pie Crust

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
cyndihart User ID: 7428037 242995
Reviewed Feb. 1, 2016

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

MY REVIEW
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."

MY REVIEW
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 ?"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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("

MY REVIEW
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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