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Mom’s Lard Pie Crust

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
    1-10-inch crust


  • 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.
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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Average Rating:
  • Linda
    Nov 19, 2020

    No comment left

  • Ken
    Nov 17, 2018

    No comment left

  • M
    Nov 14, 2018

    Excellent. I doubled the recipe for 2 deep dish 10" pies. It was a tad short, barely enough for pans. I pre-baked 10 min @ 400. After allowing the crust to cool I added the pumpkin mix. The pumpkin pie filling was wet I baked for 20 min @ 425, then 45 min @ 350. Even with the pre-bake and long cooking time, the crust was golden. The family said this was best ever pumpkin pie crust crust

  • cyndihart
    Feb 1, 2016

    That,s the way pie crust should be made!

  • Lady Fingers
    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
    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
    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
    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
    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
    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.