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    Recipes » Desserts » Pie Recipes

    Lard Pie Crust

    Published: Nov 7, 2022 by Marissa Stevens · 24 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Once I discovered that a Lard Pie Crust is the flakiest, most flavorful crust there is, I've never looked back. A blend of rendered pork lard and high fat butter unite to create a rich, flavorful crust that accentuates both savory and sweet pies.

    Fluting Lard Pie Crust

    When I say 'lard,' I don't mean the highly processed, hydrogenated lard you'll find lurking on grocery store shelves. Fortunately, excellent quality rendered leaf lard is available online and likely from your local butcher and/or farmers market or specialty grocery store. It's worth seeking out to make this fluffy, flaky, delicately porky and delectable pie crust.

    Jump to:
    • Ingredients You Need to Make Lard Pie Crust
    • FAQ
    • What to Make
    • Storage Tips
    • How to Make Lard Pie Crust
    • How to Blind Bake Lard Pie Crust
    • Lard Pie Crust
    • 💬 Comments

    Ingredients You Need to Make Lard Pie Crust

    Lard Pie Crust Ingredients on a marble board
    • Flour: All-purpose flour.
    • Kosher Salt: Or ½ the amount of fine sea salt.
    • Lard: Rendered leaf lard / rendered pork lard. (Affiliate links to two online options - the leaf lard is excellent, but the most expensive. I've used both of these with good success and you may be able to find these brands locally.)
    • Butter: Ideally unsalted, high fat, European style butter. (read about the difference in this Butter Cookies post)
    • Ice Water

    FAQ

    What is leaf lard?

    Leaf lard is the highest grade of lard rendered from visceral fat surrounding pig kidneys. It has a very neutral flavor (very little pork flavor) which makes it ideal for pie crusts and baking in general as it makes a great non-hydrogenated alternative to shortening.

    Does lard make the best pie crust?

    Pie crusts made with lard are flaky and crisp, while all-butter crusts have rich flavor and tenderness. Lard has a higher melting point than butter, making pastry easier to work with. Butter's lower melting point absorbs more quickly into flour requiring colder pastry and quick work to retain flakiness. The best pie crust recipe: flaky, crisp, tender and flavorful, uses a blend of both lard and butter.

    Can you substitute lard for butter in pie crust?

    Yes, you can substitute lard for butter in pie crust. For the best flavor use a mixture of both, replacing up to half of the butter with lard to increase flakiness and retain a buttery flavor.

    What does lard do in pastry?

    Pastry made with lard is flaky and crisp, but is less flavorful than pastry made with butter. For a flaky pie crust that's also flavorful, use a blend of lard and butter.

    Is Crisco the same as lard?

    Crisco is not the same as lard. Lard is rendered pork fat while Crisco is a brand of shortening in the United States that has come to be synonymous with the food product, 'shortening'. It is made by hydrogenating vegetable oil.

    Which is better Crisco or lard?

    It's a matter of opinion, but in mine, if the lard is not highly processed, e.g., simply rendered pork fat, lard is better than Crisco in every way.

    Lard Pie Crust in a pie plate

    What to Make

    It's true that lard pie crust is ideal for savory pies like Breakfast Quiche, Chicken Pot Pie or Turkey Pot Pie, or to be cut and baked into Pie Crust Crackers to accompany Chicken Pot Pie Soup or Turkey Pot Pie Soup.

    But it's wonderful for sweet pies too. With exceptional flavor depth, it heightens sweet and nutty flavors far more than your average homemade pie crust. (Think: Chocolate Rum Pie, Strawberry Pie, Apple Pie, Peach Pie, Pumpkin Pie or Pumpkin Chiffon Pie - also good with Gingersnap Crust, Pecan Pie.) If you've ever had candied bacon or bacon crumbled into a cookie or tossed into caramel corn, you know the kind of decadent deliciousness I'm talking about.

    Instructions below on how to blind bake (pre-bake partially or fully) this lard pie crust depending on how you plan to fill it.

    Storage Tips

    Refrigerate this pie crust for up to 3 days before rolling out. Or wrap and freeze for up to 3 months. Defrost overnight in the refrigerator before baking.

    How to Make Lard Pie Crust

    Pulse flour and salt in the bowl of a food processor. (See recipe card for by-hand instructions.) Add lard and butter and pulse until mixture resembles coarse crumbs with some pieces a little larger than peas. Sprinkle cold water into flour mixture a tablespoon at a time, pulsing after each addition until mixture clumps together when pinched.

    Transfer pie dough to floured surface and shape into a disc. Wrap with plastic wrap and chill in refrigerator for one hour or more.

    forming pie crust disc
    Lard Pie Crust disc wrapped in plastic

    Place cool, but pliable dough on a floured work surface. Sprinkle dough with flour and roll from the center out to all edges into a 12-inch round. Carefully transfer dough to pie pan and ease into place, taking care not to stretch it. Trim edges leaving a 1-inch overhang. Flute edges using the thumb of of one hand and the index finger of the other into U or V shapes. Cover and refrigerate at least 30 minutes.

    lard pie crust rolled out
    Lard Pie Crust in pie plate

    How to Blind Bake Lard Pie Crust

    To blind bake (pre-bake), line pie crust with parchment paper and fill with dried beans or pie weights. Bake pie crust in a 425˚F oven for 12 minutes. Remove parchment and weights and pierce crust all over with a fork. For a partially baked crust, bake 8 to 10 minutes more, or 10 to 12 minutes more for a fully baked crust.

    lard pie crust baked with parchment and pie weights
    Partially Baked Lard Pie Crust
    Partially Baked Lard Pie Crust
    Fully Baked Lard Pie Crust
    Fully Baked Lard Pie Crust
    Fluting Lard Pie Crust

    Lard Pie Crust

    Marissa Stevens
    Makes enough crust for one 9-inch deep dish pie crust.
    5 from 8 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Chilling Time 1 hr
    Total Time 1 hr 40 mins
    Course Breakfast, Dessert, Main Course
    Cuisine American
    Servings 8 people
    Calories 208 kcal

    Ingredients
     
     

    • 1 ½ cups all-purpose flour
    • ½ teaspoon kosher salt
    • 5 tablespoons lard ideally leaf lard (recipe note #1), chilled
    • 4 tablespoons unsalted butter ideally high-fat, European style butter, chilled and cut into ½-inch cubes
    • 4 tablespoons ice water or up to 5 tablespoons

    Instructions
     

    To Make With a Food Processor:

    • Add flour and salt to the bowl of a food processor with knife blade attached. Pulse a few times to combine. Add lard and butter and pulse until coarse crumbs form (a little larger than peas). Sprinkle in ice water, 1 tablespoon at a time, pulsing after adding each one, until just moist enough to clump together when squeezed. Transfer dough to lightly floured work surface. Shape dough into a 1-inch thick disc and wrap tightly with plastic wrap; refrigerate one hour or longer (recipe note #2).

    To Make by Hand:

    • In a large bowl, whisk together flour and salt. Add lard and butter and cut in with a pastry cutter /pastry blender or two butter knives until you have irregular coarse crumbs (the size of peas and a little larger). Sprinkle in ice water, 1 tablespoon at a time, while fluffing with a fork, until just moist enough to clump together when squeezed. Transfer dough to lightly floured work surface. Shape dough into a 1-inch thick disc and wrap tightly with plastic wrap; refrigerate one hour or longer(recipe note #2).

    To Roll Out Pie Crust:

    • When ready to roll out dough, generously flour work surface. Place dough in center and sprinkle with flour. With a lightly floured rolling pin, roll into a 12-inch round starting at the center and rolling out toward the edges in every direction. (Dough should be cool, but pliable. If it feels hard, let it stand at room temperature until it has some give, 15 to 30 minutes. Alternatively, if it feels warm or looks greasy, return to the refrigerator for at least 20 minutes before continuing to roll it out.)
      Gently fold dough over rolling pin and ease into a 9-inch, deep dish pie pan. Carefully adjust dough, gently pressing to cover bottom and sides. Trim dough edges with a sharp knife, leaving at least a 1-inch overhang to offset shrinking. Flute pie crust edge using the index finger of one hand to press between the thumb and index finger of the other hand to form a V or U shape all the way around. Cover and refrigerate at least 30 minutes or until ready to bake. (recipe note #3)

    How to Blind Bake or Fully Bake Pie Crust

    • To bake the pie shell, preheat oven to 425°F. 
    • Line pie crust with parchment paper or foil and fill with pie weights or dried beans. Bake 12 minutes. Remove paper or foil and weights and prick bottom and sides of crust all over with a fork. Bake 8 to 10 minutes more for a partially baked crust, or for a fully baked crust 10 to 12 minutes longer until golden brown. (recipe note #4)

    Notes

    1. Look for rendered leaf lard, not the highly processed, hydrogenated lard that is sold in some grocery stores.
    2. Refrigerate this pie crust for up to 3 days or freeze for up to 3 months. Defrost overnight in the refrigerator before baking.
    3. Partially bake the crust for recipes where you'll fill the crust and continue baking (like quiche), fully bake and cool completely for no-bake fillings.
    4. For a double-crust pie, increase all ingredients by 50% or double the recipe and make pie crust crackers or cinnamon sugar crisps (Coat rolled out dough scraps with cinnamon and sugar and bake until crispy) with the extra!

    Nutrition

    Calories: 208kcalCarbohydrates: 18gProtein: 2gFat: 14gSaturated Fat: 7gCholesterol: 23mgSodium: 51mgPotassium: 25mgFiber: 1gSugar: 1gVitamin A: 175IUCalcium: 5mgIron: 1mg
    Keyword Christmas, comfort food, cravings, crispy, Thanksgiving
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Pie Recipes

    • Easy Apple Crisp
    • Pumpkin Chiffon Pie
    • Gingersnap Crust
    • Mini Pumpkin Pies

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      Recipe Rating




    1. Heather says

      December 25, 2022 at 5:41 am

      5 stars
      I put this in the freezer for about and hour and a half before I made my pumpkin pie and it's perfect! The food processor method was so quick and easy! This will definitely be my go to pie recipe from now on!

      Reply
      • Marissa Stevens says

        December 26, 2022 at 8:34 am

        Hi Heather! So glad you're enjoying the recipe. Thanks so much for coming back to let me know!

        Reply
    2. TC says

      November 28, 2022 at 1:08 pm

      5 stars
      I used this recipe to make my first pie. I made a bottom and top crust turkey pot pie with rendered turkey fat and turkey stock. For the pie crust, I followed the instructions to the letter. I was amazed how simple the whole process was. After cooking the bottom crust, I added the typical pie filling, then layered in oyster dressing and green been casserole. Then of course the top crust. Holy cow was the top crust light and flaky. And, the bottom crust wasn’t like a soggy dumpling. Folks if I can do this on a first try, so can you. This next weekend, it’s gonna be tart cherry pie! Weigh your flour!

      Reply
      • Marissa Stevens says

        November 28, 2022 at 1:31 pm

        This is wonderful to hear, TC! Thank you for coming back to let me know!

        Reply
    3. Jessica says

      January 05, 2022 at 10:16 pm

      5 stars
      Great recipe! The pie crust turned out perfect and was easy to work with! I was wondering about the weights in grams you have listed though. Wouldn’t 1.5 cups of flour be 180 g, and 4 Tbsp butter be 56 g?

      Reply
      • Marissa Stevens says

        January 06, 2022 at 10:49 am

        So glad this recipe worked out well for you, Jessica! You're right that flour and butter weights vary by brand - I listed those from the brands I used (Bob's Red Mill and Kerrygold butter). You mentioned 180 grams which would be correct for another common brand (King Arthur Flour) and 56 grams is correct for American style butter (80% fat).

        Reply
    4. Robin Marchio says

      November 26, 2021 at 5:47 pm

      5 stars
      This was the best pie crust I have ever had! I made it with leaf lard and did blind bake the pie crust. The pie crust was very easy to work with. Excellent recipe!

      Reply
      • Marissa Stevens says

        November 27, 2021 at 4:41 pm

        This is wonderful to hear, Robin! So glad you enjoyed it!

        Reply
    5. Karen M says

      November 24, 2021 at 4:20 pm

      I’ve rendered my own lard. It’s easy to do and I actually like the kitchen smelling like roasting pork!

      Reply
      • Marissa Stevens says

        November 24, 2021 at 9:47 pm

        I have too, Karen! Though I have to admit that I did it in the garage in our slow cooker (so easy)! It’s not an unpleasant smell, but it is potent!

        Reply
    6. Shannon H says

      November 23, 2021 at 5:30 am

      My pumpkin pie recipe doesn't call for blind baking the crust. Is a blind bake necessary?

      Reply
      • Marissa Stevens says

        November 23, 2021 at 7:39 am

        Hi Shannon. Typically, I do recommend some level of pre-baking with pumpkin pie to avoid a soggy bottom crust. That said, feel free to follow your recipe, particularly if it's one you've used before and enjoyed.

        Reply
    7. Tina Leonard says

      November 22, 2021 at 12:38 pm

      My pie crust has ALWAYS been tough and awful. I tried this one. It was easy. My husband, who always eats the filling and leaves the crust, said it was the best he's ever tasted. Thank you so much. We will have many more homemade pies, with homemade pie crust thanks to your great recipe.

      Reply
      • Marissa Stevens says

        November 22, 2021 at 1:37 pm

        aww, Tina, you made my day! I'm so glad that this recipe is a hit for you and your husband!

        Reply
    8. Mary Ann | The Beach House Kitchen says

      November 12, 2020 at 11:47 am

      5 stars
      I'm always looking for ways to up my pie crust game Marissa! I'll need to try lard in my crust next time. I've been trying to perfect my crimping skills too. This crust looks perfect!

      Reply
      • Marissa Stevens says

        November 13, 2020 at 3:25 pm

        Thank you, Mary Ann. I hope you'll give this one a try!

        Reply
    9. Liz says

      November 12, 2020 at 2:36 am

      5 stars
      This is Bill's favorite kind of crust---with lard and butter! I typically reserve it for the holidays, since I usually just have a small stash of leaf lard in the freezer. This is a winner!!!!

      Reply
      • Marissa Stevens says

        November 13, 2020 at 3:25 pm

        Love it! Thank you, Liz.

        Reply
    10. Ben | Havocinthekitchen says

      November 11, 2020 at 11:12 am

      5 stars
      I don't think I've ever worked with lard (I want to get my hands on duck fat one day though), but I know you can utilize it in many ways including baking. This pie crust look perfect; so flaky and nicely coloured and the addition of butter adds the needed rich flavour!

      Reply
      • Marissa Stevens says

        November 13, 2020 at 3:26 pm

        Thanks, Ben. And I know what you mean about duck fat - makes the best fried potatoes ever!

        Reply
    11. David @ Spiced says

      November 11, 2020 at 4:36 am

      5 stars
      You know, I remember talking about pork lard years ago when I took professional baking courses - it's the most neutral of the lards, and it's preferred by most professional bakers. However, I forgot about this discussion until now! I'm not a fan of shortening, so I usually make all-butter pie crusts, but this post has inspired me to play around with leaf lard. Thank you!!

      Reply
      • Marissa Stevens says

        November 13, 2020 at 3:26 pm

        My pleasure, David!

        Reply
    12. angiesrecipes says

      November 10, 2020 at 8:00 am

      I love leaf lard!!! The crust turned out so perfectly flaky and awesome. I wonder if using tallow instead of lard would have the same result. I am a huge fan of animal fat :-))

      Reply
      • Marissa Stevens says

        November 13, 2020 at 3:26 pm

        That's a great question, Angie. I haven't baked with tallow, but I'd love to give it a try.

        Reply

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