All-Lard Pie Crust

October 23, 2015
4 Ratings
Photo by Posie Harwood
Author Notes

This recipe comes from the back of the Tenderflake box. It's crisper and less soft than a classic all-butter pie crust, with a very subtle vinegar tang that works really nicely in sturdier fruit pies or savory pies. —Posie (Harwood) Brien

  • Makes 3 double-crust pies (6 dough rounds)
  • 5 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 pound lard
  • 1 egg, beaten slightly
  • 1 tablespoon vinegar
  • 1/2 to 1 cups ice water
In This Recipe
  1. In a large bowl, whisk together the flour and the salt.
  2. Using a pastry cutter, fork, or your fingers, cut the lard into the flour mixture until it is in coarse pea-sized lumps.
  3. Stir together the beaten egg and vinegar and add enough ice water to make 1 cup. Pour this into the lard/flour mixture slowly, stirring as you go.
  4. Stir the dough with a fork until it comes together in a ball. You may need to drizzle in a little more ice water.
  5. Using your hands, gently press the dough together into a ball and divide into three pieces. Press each ball into a disc, wrap in plastic wrap, and refrigerate until ready to use.
  6. Bake the crust according to the directions in your recipe. (Each ball of dough will make one double-crust pie.)

See what other Food52ers are saying.

  • Cherie Luukkonen
    Cherie Luukkonen
  • ChefJune
  • Shelley Matheis
    Shelley Matheis
  • bsturt

10 Reviews

Cherie L. September 13, 2018
I only use an all lard crust recipe. Always delicious!
bsturt October 29, 2015
What lard should I use?
Sharon October 29, 2015
Not every grocery store will have it. Those that do will probably not have a large selection.
ChefJune October 27, 2015
My mom used Crisco for pie crusts, but these days I can't bring myself to use that. I'm following my aunts' footsteps with lard. It's easy to render the leaf lard. :) I don't use vinegar in my crusts. I love how flaky they turn out.
Shelley M. October 27, 2015
Isnt Crisco lard?
Kat October 29, 2015
When I think about lard, I think about fat rendered from an animal source, like pork or beef. Crisco is made from vegetable oils and other ingredients that a lot of people may find undesirable nowadays. My ancestors used lard and my grandmother and mother used Crisco. Me, I use both, depending on the availability of lard :)
jamnbake February 28, 2017
No. It's solidified vegetable oil.
Sharon October 26, 2015
I only make filled pies (for me, it's all about the filling, not the crust) and I have always made all-lard crusts. This one is similar to the scaled down version that I use.
Alicia October 25, 2015
My mother's pie crust, much loved far and wide, was an all-lard one, but simpler than this , as she did not use egg or vinegar, just flour, water, lard and a pinch of salt. It was a beautiful dough. I favor an all-butter crust myself and use that primarily at Pie Country.
lovefood October 25, 2015
Looking yummy