The Best Lard Pie Crust Recipe: Flaky, Buttery, and Perfect for Any Filling

If you're on the hunt for the ultimate pie crust that yields a perfectly flaky, golden-brown texture, then this lard pie crust recipe is for you. With its rich, savory notes, lard pie crusts have been favored for centuries due to their remarkable flavor and texture. Follow this easy step-by-step guide to create a crust that will make your pies unforgettable!

Ingredients:

• 2 ½ cups all-purpose flour (plus extra for dusting)

• 1 teaspoon salt

• 1 cup cold lard (cut into small cubes; for best results, use high-quality, rendered pastured lard from pigs raised on pasture)

• 6-8 tablespoons ice-cold water

Instructions:

1. Prepare Your Workspace: Ensure that your workspace, rolling pin, and hands are cool to prevent the lard from melting prematurely. A cool environment is key to achieving that perfect flaky texture.

2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt until evenly combined.

3. Cut in the Lard:

   • Add the cold, cubed lard to the flour mixture.

   • Use a pastry cutter or two knives to cut the lard into the flour until the mixture resembles coarse crumbs with pea-sized bits. This process helps create the flakiness in the crust.

4. Add Ice-Cold Water Gradually:

   • Slowly sprinkle 1 tablespoon of ice-cold water at a time over the flour mixture, tossing with a fork after each addition.

   • Continue adding water, a tablespoon at a time, until the dough starts to come together but is not sticky. You should be able to press it together with your fingers.

5. Form and Chill the Dough:

   • Turn the dough out onto a floured surface and gently press it into a ball. Divide it in half and shape each half into a disc.

   • Wrap each disc in plastic wrap and refrigerate for at least 30 minutes to 1 hour. This rest period helps relax the gluten and solidify the lard, making it easier to roll out and maintain a flaky texture.

6. Roll Out the Dough:

   • On a floured surface, roll out one disc at a time, starting from the center and working outwards in a circular motion. Rotate the dough a quarter turn every few rolls to maintain an even shape.

   • Roll to a ⅛-inch thickness or until it is slightly larger than your pie dish.

7. Transfer and Shape:

   • Carefully transfer the rolled-out dough into your pie dish by rolling it onto your rolling pin and unrolling it over the dish.

   • Gently press the dough into the dish, being cautious not to stretch it, which can lead to shrinking during baking.

8. Finish the Edges:

   • Trim any overhanging dough, leaving about ½ inch around the edge. Tuck the edge under itself and crimp it with your fingers or a fork for a decorative finish.

Tips for Success:

• Keep Ingredients Cold: Always keep the lard and water chilled to ensure the best texture.

• Blind Baking: If your recipe calls for a pre-baked crust, line the crust with parchment paper, add pie weights or dried beans, and bake at 375°F (190°C) for 15-20 minutes before removing the weights and baking for an additional 5-10 minutes until golden.

Pairing Suggestions:

This lard pie crust pairs beautifully with both savory fillings like chicken pot pie and sweet classics such as apple pie or pumpkin pie. The rich, tender flakes elevate any dish to a new level of comfort and taste.

Storage:

The unbaked dough can be stored in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw overnight in the refrigerator before using.

Enjoy your perfect, homemade lard pie crust that’s sure to become a staple in your kitchen!