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4.8 from 165 votes

Lard and Butter Pie Crust

This lard and butter pie crust is the flaky, tender, flavorful piecrust you've longed for but may not have had the nerve to make.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 servings
Calories: 214 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 1/2 cups all-purpose flour stashed in the freezer until cold
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 13 tablespoons (6 1/2 oz) cold unsalted butter cut into 1/2-inch (12-mm) cubes
  • 8 tablespoons (4 oz) cold lard cut into 1/2-inch (12-mm) cubes
  • 4 to 6 tablespoons ice water

Instructions

    Cup of Yum
  1. In a food processor fitted with metal blade, combine the flour, salt, and sugar.
  2. Toss in the butter cubes and process with five 1-second pulses.
  3. Toss the cold lard into the processor and continue pulsing until the butter is no larger than the size of peas and the flour is pale yellow and resembles coarse cornmeal, about four 1-second pulses. Dump the flour mixture into a medium bowl.
  4. Sprinkle 3 tablespoons of ice water over the flour mixture. Working quickly, use a fork to fluff and mix thoroughly. Squeeze a handful of dough—if it doesn't stick together, add the remaining water, 1 tablespoon at a time.
  5. Handling the dough as little as possible, divide it into 2 balls, one slightly larger than the other. Flatten each portion of dough into 6-inch discs. Wrap in plastic wrap and refrigerate for 30 minutes.
  6. On a lightly floured work surface, roll each portion of dough to slightly larger than your pie plate. Carefully drape the slightly smaller portion of dough in the plate. If desired, prick the bottom crust with the tines of a fork, if desired.
  7. Fill with your favorite pie filling recipe, top with the remaining portion of dough and crimp the edges. Trim any excess dough that hangs over the edge. Freeze the unbaked pie for up to several weeks or transfer it to the fridge for at least 30 minutes before baking according to your recipe. Originally published January 9, 2002.

Nutrition Information

Serving 1portion Calories 214kcal (11%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 8g (40%) Monounsaturated Fat 3g Trans Fat 1g Cholesterol 33mg (11%) Sodium 305mg (13%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 214

% Daily Value*

Serving 1portion
Calories 214kcal 11%
Carbohydrates 22g 7%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 8g 40%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 33mg 11%
Sodium 305mg 13%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.