Pie Crust (made with lard)

This pie crust with lard is rooted in tradition, but it’s built on everything I’ve learned through pastry school and years of baking at home. When I trained under classically trained  chefs, lard based doughs weren’t an afterthought, they were treated with the same attention to detail as the fanciest pastries. That’s where I learned why lard works so well, and how to use it to get a crust that’s flaky, flavorful, and never greasy that melts in your mouth!!

Since then, I’ve made this crust more times than I can count, fine tuning little things like water temperature and if vinegar is necessary. It’s the pie crust I reach for every single time because it just delivers. If your past crusts have turned out dry or tough or fussy, this one’s about to become your new go to. It’s simple, reliable, and honestly, pretty hard to mess up. Just like your great grandma would make! Check out my chocolate hand pies and brown sugar bars!

Why you'll love this homemade pie crust recipe using lard

• So Flaky: 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: It 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 Recipe Ingredients

• High Quality Lard: Look for leaf lard or rendered lard from a trusted butcher or brand. It makes all the difference in this pie crust recipe lard.
• All Purpose Flour: The base structure of your dough. Stick to AP flour for the right balance of tenderness and strength.
• Salt: Any pie crust with lard really needs salt!! It 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 recipe lard!

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.

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

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.

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.

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.

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 for a flaky crust

• 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. No soggy bottom!
• Don’t skip the vinegar: When working with lard in pastry this is the secret! It’s there to help keep the crust tender and reduce gluten development.

FAQs

How to Store Pie Crust made with Lard

Refrigerator: Store the pie dough (wrapped well) in the refrigerator up to 3 days before rolling.

Freezer:

Store the unbaked pie dough in plastic wrap in the freezer for up to 2 months, thaw before rolling out.

Related

Looking for other recipes like this? Try these:

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📖 Recipe

Lard Pie Crust Recipe

Amanda

If you're after that perfect balance of tender and flaky, this lard pie crust recipe is the recipe you’ve been missing. Lard is simple, traditional, and incredibly effective giving a flaky texture that melts in your mouth with every bite!! Just like grandma makes!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert

Cuisine American

Servings 1 9 inch pie crust

Equipment

• ▢
  Rolling Pin
• ▢
  Parchment Paper
• ▢
  Measuring cups or kitchen scale
• ▢
  Measuring Spoons

Ingredients

 

Pastry

• ▢ 1 ½ cups (190 grams) all purpose flour if not weighing, use the fluff and spoon method, see notes.
• ▢ ½ teaspoon kosher salt
• ▢ 1 tablespoon granulated sugar
• ▢ ½ cup lard high quality leaf lard if you can find it
• ▢ 3 tablespoons cold water
• ▢ 1 teaspoon vinegar white or apple cider works

Get Recipe Ingredients

Instructions

 

Making the Dough

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

Rolling Out the Dough

• 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.

Blind Baking the Crust

• 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, dry beans, or rice to prevent bubbling. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 15 minutes, then carefully remove the weights.
• If you want a fully baked pie, return the pie crust to the oven with the weights removed and bake for an additional 13-15 minutes.

Notes

*Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off. 

*Try not to add extra water to the dough, extra water and over working will make the crust tough. 

*high quality rendered lard is best!! Ask your butcher if needed! 

Storage:

Refrigerator:

Store the unbaked pie dough in the refrigerator for up to 2 days before rolling out. 

Freezer:

Store the unbaked pie dough in plastic wrap and a freezer bag in the freezer for up to 2 months, thaw before rolling out. You can also freeze the baked crust in the freeze wrapped well for up to 2 months. 

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