There are some recipes that never go out of style, and this is one of them.
This lard pie crust recipe has been passed down for over 40 years from a dear friend’s mom, and after making it ourselves, we understand why it’s been treasured for so long. It’s simple, reliable, and creates the flakiest, most tender pie crust we’ve ever had.
Long before shortening filled grocery store shelves, home cooks relied on rendered lard for baking. It creates beautifully flaky layers, is easy to work with, and has a rich, homemade texture that’s hard to beat. If you’ve never baked with lard before, this recipe is the perfect place to start.
Whether you’re making pumpkin pie for Thanksgiving, a fresh peach pie in the summer, or a savory chicken pot pie, this crust is one you’ll come back to again and again.
Why Bake with Lard?
Lard has been a staple in farmhouse kitchens for generations, and for good reason.
- Creates an incredibly flaky, tender crust
- Easy to roll without cracking
- Made from a simple, traditional ingredient
- Perfect for both sweet and savory pies
- A wonderful way to use every part of the animal
Around here, we’re big believers in honoring traditional skills and making the most of what God provides. Rendering your own lard and baking with it is one of those old-fashioned practices that’s worth bringing back.
Ingredients
- 1 pound lard
- 5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 heaping teaspoons brown sugar
- 1 tablespoon white vinegar
- 1 large egg
- Cold water
Instructions
- In a large mixing bowl, combine the flour, baking powder, salt, and brown sugar.
- Cut the lard into the dry ingredients until the mixture resembles coarse crumbs.
- Crack the egg into a ¾-cup measuring cup and beat it well with a fork.
- Add the white vinegar and stir to combine.
- Pour cold water into the measuring cup until the liquid reaches the ¾-cup line. Stir until well mixed.
- Pour the egg mixture into the flour mixture and stir just until a dough forms. Avoid overmixing.
- Cover the dough and refrigerate until well chilled.
- Divide the dough into 5 equal portions (about 270 grams each) and shape each into a ball.
To Bake
- Roll one dough ball into a circle and place it into your pie plate.
- If baking the crust by itself, prick the bottom and sides several times with a fork to prevent bubbling.
- Bake at 425°F for 20–30 minutes, or until the crust is lightly golden brown.
If you’re using the crust for a filled pie, follow the baking instructions for your specific pie recipe.
Tips for the Best Pie Crust
- Keep your ingredients cold for the flakiest texture.
- Don’t overwork the dough—mix just until everything comes together.
- Chilling the dough makes it much easier to roll out.
- If you’re making several pies, freeze the extra dough balls for later. Simply thaw them overnight in the refrigerator before using.
Frequently Asked Questions
No. Properly rendered, high-quality lard has a very mild flavor. Most people simply notice how flaky and tender the crust is.
No. Properly rendered, high-quality lard has a very mild flavor. Most people simply notice how flaky and tender the crust is.
Yes, although home-rendered leaf lard generally produces the best flavor and texture. Read our blog about rendering lard at home.
Traditional recipes have a way of bringing people together. They’re shared across kitchen tables, written on stained recipe cards, and passed from one generation to the next. We’re grateful this one was shared with us, and we hope it becomes a favorite in your home too.
If you give this recipe a try, we’d love to hear what you think. And if you’re looking for more old-fashioned recipes, homesteading inspiration, and farmhouse living, be sure to follow along with us here at Elli + Pine.