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