- 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 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 ?"
"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."
"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."