All-Lard Pie Crust

October 23, 2015
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.)

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I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.