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–+ servings
Pie dough rolled out in a pie dish on the counter.

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
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Prep Time 10 minutes
Total Time 10 minutes
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

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. 
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.