When it comes to baking, there’s one thing every pie baker knows: the crust is everything. If you're after that perfect balance of flakiness and flavor, pie crust with lard is the secret you’ve been missing. Lard—simple, traditional, and incredibly effective—gives the crust a light, flaky texture that melts in your mouth with every bite!!

Pie crust with lard in a pie plate before baking baked on the counter.

For this recipe, I’ve taken that perfect lard crust and paired it with a sweet and savory filling: tangy goat cheese and sweet strawberry preserves. And to make them extra special for the holidays, I’ve cut them into adorable Christmas tree shapes!

The result is a hand pie that’s not only cute as can be but also delivers a magical combination of flavors. The richness of the goat cheese and the sweetness of the jam pair perfectly with the buttery, flaky crust, making each bite a holiday treat you won’t forget. Check out my chocolate hand pies and brown sugar bars!

Jump to:

Why you'll love this pie crust recipe using lard
Lard Pie Crust Ingredients
How to Make Pie Crust (using lard)
Pro tips
FAQ
How to Store Pie Crust made with Lard
Related
📖 Recipe

Why you'll love this pie crust recipe using lard

So Flakey: Lard creates layers that puff and crisp in the oven. You’ll see (and hear) it when you slice in.
Super Easy to Work With: Lard blends into the flour like a dream. No fighting a sticky mess here.
Perfect for All Kinds of Pies: Sweet or savory, deep dish or handheld, this crust holds its shape and stays tender.
Forgiving Dough: If you’re a beginner pie-maker, this dough is on your side. It’s less temperamental than all-butter crusts.

Lard Pie Crust Ingredients

What you will need for lard pie crust:

Ingredients for the lard pie dough recipe on the counter ready to be used.

High Quality Lard: Look for leaf lard or rendered lard from a trusted butcher or brand. It makes all the difference.
All Purpose Flour: The base structure of your dough. Stick to AP flour for the right balance of tenderness and strength.
Salt: Enhances flavor. A must.
Sugar: Just a touch, even for savory pies, brings balance and helps with browning.
Vinegar : Tenderizes the dough and helps prevent shrinkage. White vinegar or apple cider both work.
Cold Water: Pulls it all together without melting the fat.

See recipe card below for quantities.

Equipment

When it comes to rolling out pie dough, using a rolling pin and a floured board is the best method for achieving that perfect, even thickness. The rolling pin allows you to apply consistent pressure, ensuring your dough is rolled out smoothly without overworking it.

How to Make Pie Crust (using lard)

Let's make pie crust with lard!

All purpose flour, salt, and sugar in a bowl mixed together.

Step 1. I recommend refrigerating the ½ cup of lard before beginning until cold. In a medium bowl, combine 1 ½ cups of all purpose flour, ½ teaspoon kosher salt, and 1 tablespoon granulated sugar. Stir to mix well.

Lard on top of the dry ingredients cut up before being cut into the flour mixture.

Step 2. Cut the ½ cup cold lard into small pieces, and add them to the flour mixture.

Lard being mixed into the dry ingredients until shaggy.

Step 3. Using your fingers, work the lard into the flour mixture until the mixture resembles coarse crumbs with pea sized pieces of lard, it will look shaggy.

The pie dough coming together after the water and vinegar is added.

Step 4. Add 3 tablespoons of cold water and 1 teaspoon of vinegar to the mixture. Stir gently until a dough begins to form. Be careful not to over work the dough. If your dough is not coming together, add a teaspoon of cold water until it does. Once the dough has come together, shape into a flat disc, wrap in plastic wrap. Place in the refrigerator until chilled.

Pie dough rolled out with crimped edges in a pie plate.

Step 5. Roll out the dough into a 12 inch circle, place in the pie dish. Fold over the excess edges to create a thick rim. Press with a fork or fingers to seal the dough together.

Pie weights on top of parchment paper to help the pie crust from shrinking.

Step 6. Poke the crust all over with a fork, the bottom and sides. Chill it in the freezer for 20 minutes. Preheat the oven to 375°F. Line the chilled crust with parchment paper or foil, and fill it with pie weights.

Hint: You don't need to use actual pie weights. Dry beans or rice works just as well!

Pro tips

Start with cold lard: Just like with butter, temperature matters. Cold fat = maximum flake.
Refrigerate the dough: Chill it for at least an hour before rolling. It helps with structure and ease.
Blind bake if using for a fruit pie: Keeps the bottom crust from getting soggy under juicy fillings.
Dock the dough: Poke holes in the bottom and sides with a fork before blind baking to prevent puffing.
Use pie weights or dried beans: Keeps the crust flat and even while it pre bakes.
Don’t skip the vinegar: It’s there to help keep the crust tender and reduce gluten development.

FAQ

What is the secret to a good pie crust?

Refrigerate the lard before using and keep the crust cold! Avoid handling the dough too much, and you can also freeze the assembled hand pies before baking.

Can you freeze pie crust with lard crust?

Yes! You can freeze the unbaked pie dough. Wrap it well in plastic wrap and place in a freezer bag, freeze up to 2 months. Let thaw before rolling out.

Where can you find lard?

You can find it at most grocery stores. If you can find leaf lard, it is the best quality from the store.I used lard from South Chicago Packing, super high quality.

Can you use butter instead of lard?

Yes! You have to use 1 ¼ cups of flour and 8 tablespoons of cold butter- cutting down the flour is needed or else it will be too dry. Follow everything else in the recipe normally.