Flaky Pie Crust

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Lard Tallow

This pie crust recipe uses lard to create a tender, flaky texture that’s perfect for both sweet and savory pies. Lard’s neutral flavor enhances the crust’s versatility while providing unbeatable flakiness.

Ingredients

(Makes one double crust or two single crusts)

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup cold lard (cut into small cubes)
  • 6–8 tbsp ice-cold water

Instructions

1. Mix the Dry Ingredients

  1. In a large mixing bowl, whisk together the flour and salt.

2. Cut in the Lard

  1. Add the cold lard to the flour mixture.
  2. Using a pastry cutter, fork, or your fingers, work the lard into the flour until the mixture resembles coarse crumbs with pea-sized bits of lard.

3. Add Cold Water

  1. Sprinkle 1 tablespoon of ice water over the mixture at a time, gently mixing with a fork or your hands after each addition.
  2. Add just enough water for the dough to come together when pressed, but avoid making it too wet or sticky.

4. Form the Dough

  1. Divide the dough in half and shape each portion into a flat disc.
  2. Wrap the discs in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to chill and rest.

5. Roll Out the Dough

  1. Lightly flour a clean surface and rolling pin.
  2. Roll out one disc at a time to fit your pie dish, turning the dough frequently to prevent sticking.

6. Assemble and Bake

  1. For a single-crust pie, transfer the dough to your pie dish, trim the edges, and fill as desired.
  2. For a double-crust pie, roll out the second disc for the top crust. After filling the pie, place the second crust on top, trim and crimp the edges, and cut small slits for venting.
  3. Bake according to your pie recipe’s instructions.

Tips for Success

  • Keep It Cold: Cold lard and ice water are crucial for creating flaky layers. Work quickly to avoid warming the fat.
  • Don’t Overwork the Dough: Overmixing or overhandling can make the crust tough. Mix just until the dough comes together.
  • Blind Baking Option: For custard or cream pies, pre-bake the crust by lining it with parchment paper, adding pie weights or beans, and baking at 375°F (190°C) for 15–20 minutes.

Uses

This lard pie crust works beautifully for a variety of pies:

  • Savory: Chicken pot pie, quiche, or meat pies.
  • Sweet: Apple pie, pecan pie, or custard tarts.

Enjoy the rich, flaky texture of this timeless pie crust!

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