Originally posted August 04, 2013

Lard Pie Dough

Lard Pie Dough by car2ngrl

"Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter" Wikipedia

Okay, I have to admit, that last part -- by comtemporary standards -- sounds a tad disgusting. But substituting lard for butter in a pie crust isn't. Obviously, if you're vegetarian or kosher, this is not the recipe for you. But if you partake in pig, then this is a great crust variation for you.

My taste buds aren't that sensitive but when I had a butter vs. lard taste test with my friend who loves all things pork, he totally identified the lard crust and mentioned that it had better flavor than than the butter crust. So there you go.


  • 2 1/2 cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1 cup lard, frozen
  • 3/4 cup water with [additional] ice cubes to keep it cold
  • *one double crust or two single crusts
2 crusts*


Mix all dry ingredients.

Take lard and cut into centimeter cubes.

Drop in the lard pieces, making sure each piece gets coated with the flour mixture.

Using a pastry knife, cut in the fat, breaking it down into [more like flattened] pea-sized bits.

Drizzle in 1/2 cup of water (without ice) and use a spatula to work the dough, bringing it together. If necessary add additional water -- a tablespoon at a time.

As soon as it comes together, divide the dough and shape into flat disks.

Wrap in plastic wrap and refrigerate for at least an hour.

Follow your pie filling instructions.

If you need a baked pie shell, preheat your oven to 450.

Roll crust to a 1/4'' thickness and place in your pie pan.

Prick the sides and bottom with a fork.

If desired, line inside with foil and fill with pie weights. No fancy pie weights on hand? No worries, you can use dried beans or even rice.

Bake for 10-12 minutes, or until golden. (Remove pie weights and lining midway.)

Cool on a wire rack before filling.

2 or more hours



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