Mom’s Lard Pie Crust

Total Time

Prep: 15 min. + chilling


1 crust

Updated: Sep. 01, 2022
Mom always knew the best pie crusts are made with lard. The result of this lard pie crust recipe is one of the flakiest I have ever had. It is so easy, too!—Virginia Jung, Milwaukee, Wisconsin
Mom's Lard Pie Crust Recipe photo by Taste of Home


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


  1. In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add cold water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight.
  2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. or 10-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake shell according to recipe directions.
Lard Pie Crust Tips

Where can you find lard for lard pie crust?

Lard is available in most grocery stores; you can find it with the shortening and oils in or near the baking section. There are two types of lard—regular and leaf lard. Both types work for this crust; although bakers rate leaf lard higher than regular lard, it comes at a price premium. Leaf lard is a bit harder to find; check at the meat counter or with a butcher shop if your grocery store doesn’t carry it.

Can you use butter instead of lard when making this pie crust recipe?

You can make a substitution, but in the case of lard and butter, it’s not a straight one-to-one swap. If you’re using butter, add an extra tablespoon per 1/4 cup. (Or skip the conversions and use our classic all-butter pie crust recipe.) Shortening, like lard, is 100% fat, so you could do a direct one-to-one substitution.

Do you have to chill the lard pie crust dough before rolling it out?

Lard has a lower melting point than butter, so this dough definitely benefits from chilling before rolling it out. It's also a good idea to chill the crust after you’ve put it in the pie plate. (You can keep it in the refrigerator for up to 3 days before rolling it out or wrap it tightly and freeze it for up to 3 months.) Find more tips for baking the perfect crust, like making a pie shield and blind baking, then make some pie!

Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

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

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