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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.
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.
Table of Contents
Ingredients You Need to Make Lard Pie Crust
- Flour: All-purpose flour.
- Kosher Salt: Or 1/2 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
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.
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.
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.
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.
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.
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.
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.
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.
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
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 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 1/2-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 (218 °C).
- 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
- Look for rendered leaf lard, not the highly processed, hydrogenated lard that is sold in some grocery stores.
- Refrigerate this pie crust for up to 3 days or freeze for up to 3 months. Defrost overnight in the refrigerator before baking.
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried the recipe couple of times. Just falls apart. Not a winner.
Oh no, Dusty! From my own experience and reader reviews, I’m confident this recipe works. I’d love to help you figure out what went wrong. It sounds like moisture is the issue. There are a lot of factors, but my first question is if you weighed or scooped your flour?
Shouldn’t there be a bit of sugar added if using for a fruit pie? I’ve never made crust without it. How much could I add for a 2 crust pie? Would that alter volume of other ingredients?
Hi Judith! Feel free to add up to a tablespoon of sugar – no need to adjust the other ingredients.
This recipe worked great for me … made 2 smaller pie shells for pecan pie and had some left to make 2 saucer sized elephant ears so none of it would go to waste! Didn’t have unsalted butter, so I used 100% lard … SO FLAKY! I will be making pumpkin pie soon and will omit the salt in the recipe and use salted butter that I have on hand instead. I’m sure it will turn out as good! Excited to have a yummy lard recipe to use!
Hi Arlene! I’m so happy to hear this. Thanks you for coming back to let me know and for your detailed cooking notes!
Although the flavor of the pastry is good, it is not big enough for a nine inch pie. I doubled the recipe for a double crust and it was not enough. I needed to make another crust to add to it. I should have known better when I looked at amount of flour. But I was in a hurry and wanted a recipe for butter and lard.
Hi Patti! The pie crust pictured is a 9-inch pan with a single recipe of dough. It sounds like you like your pie crust a bit thicker?
Patti, are you sure you measured one and one half cups of flour? (you did say you were in a hurry) I made two smaller crusts and had plenty left to make a couple elephant ears. One cup of flour is a standard amount for a standard crust and Marissa recipe calls for 1 1/2 cups for a deep dish. I would try the recipe again and see if you have better success. Happy Baking!
This is my go to recipe. I’ve made it half a dozen times or more and it’s always perfect. I render my own leaf lard in my crockpot. There is a man that raises Pigs who comes to my local farmers market, and I get my Lard From him.
Best pie crust I’ve ever had. I used manteca off the shelf and it was perfect. Combined the scraps and turbinado sugar with extra butter to make and amazing crumble topping.
You made my day, Sarah! So glad this is a hit!
I haven’t tried your recipe but it will be my next go to! I rendered lard and it turned out beautifully white. Your lard in the photo looks soft and easier to work with. My lard is rock hard and I have to really dig into it to get the quantity needed. Am I missing something?! Thank you!
Hi Laurie! Love that you rendered your own lard. I’ve rendered it in a slow cooker myself, but the result wasn’t particularly hard, so I’m not sure why yours would be? The lard in the photos is a high quality brand that I bought at our local natural foods store.
I have never been able to make a really flaky pie crust until this recipe. It is and forever will be my go to… thank you.
You made my day, Marie! I’m so glad you’re enjoying the recipe.
I was wondering if you had any tips or suggestions for the edge of the crust. I followed the recipe exactly and used 4 tablespoons of water. The dough was a little crumbly but held together when pinched. The problem I always get is when I roll it out the edges get crumbly and don’t stay together well when I fold it over so I don’t get the nice fluted edge. Should I use more water in the dough? The baked result was delicious, just not very nice looking
Hi Susan! It does sound like you may need just a touch more water. There are several factors that can affect how much water your dough will need from the brand of flour to the humidity in your kitchen! I’d add just a tiny bit at a time so you still maintain the flakiness of the crust. I hope that help.
You gave the recipe but not the oven temperature or how long to cook it.🤷♀️
Hi Linda! Have another look at the recipe card, the directions are there for partially and fully baking the crust.
So pleased with this recipe! I’ve always used my grandmother’s old recipe cards. Her pie crust was amazing! But, after losing the box in a house fire, I’ve been left to search for something that comes close. It’s been a rough go. This one is the closest I’ve found and we were all so happy with the results. Flaky, tender, crisp, great flavor,… lovely!
Thanks for sharing! This recipe is now in my new cookbook and will be my go to, for sure!
Oh wow, Sarah Lee. I’m so sorry that you lost your grandmother’s recipe box in a fire! It makes me very happy to hear that this recipe comes close to hers – just the nicest compliment. Thank you.
I tried this crust for a pear galette as it was for a single crust. I was able to get good pork lard from a butcher. The result was tender and flaky, rave reviews. This is now my go-to pie crust. Thanks for a great recipe~
I love to hear this, Connie! Thank you for coming back to let me know.
I love making pies. My recipe is very close to yours with the exception of unsalted butter. Mine only calls for shortening or lard.
By using butter will this help make the pie crust flaky?
My dough rolls out easily and I never refrigerate the dough. I make it and roll it out immediately.
It taste just fine but it isn’t flaky. Will you give me some suggestions.
Hi Rebekah! Incorporating unsalted butter along with the lard can add to the flakiness because butter contains water which turns to steam as the pie bakes, creating those flaky layers. While lard gives a beautiful tenderness, the combination of butter and lard can offer both tenderness and flakiness. Another tip for a flakier crust is to refrigerate the dough before rolling. This helps solidify the fats, leading to a crisper, flakier result when baked. Even though your method works well for you, maybe give chilling a try next time to see if you notice a difference in texture.
I made this recipe a couple of months ago and I absolutely loved the way it tasted and was textured. It is my keeper. I lost my original copy so had to come back on my computer and print another copy! It’s definitely a keeper. And thank goodness with technology, if I lose something, all is not lost! Yay!
haha…thank goodness for technology (sometimes, haha)! So glad you’re enjoying this recipe, Susan!