Lard Pie Crust
User Reviews
5
Lard Pie Crust
Description
The Lard Pie Crust combines all-purpose flour and salt with very cold butter and lard to create a crumbly mixture using a food processor. Gradually adding ice-cold water while pulsing helps the dough come together without overworking it, which is important for flakiness. The dough is then lightly folded by hand on a floured surface to fully incorporate the ingredients without warming them.
The dough is formed into a ball, then flattened into disks and tightly wrapped for chilling, which firms the fat and allows the gluten to relax before rolling out. This resting step is essential for preventing shrinkage during baking and producing a tender crust. The combination of butter for flavor and lard for flakiness gives a balanced pastry texture.
This pie crust can be used for a variety of pies or tarts, offering a crisp, flaky base that holds fillings well. Using homemade or store-bought lard is a choice depending on availability and preference. Chilling the dough before use helps maintain the crust’s structure and texture while baking.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 10 tablespoons butter very cold and cut into cubes, unsalted
- 5 ounces lard , very cold
- *How to Make Your Own Lard* (click for the recipe, we STRONGLY recommend making your own, it's super easy and WAY cheaper than store-bought!)
- 2/3 cup water start with less and add more as needed, ice cold, 155 ml
Instructions
- Place the flour and salt in the bowl of the food processor and pulse a few times. Add the butter and lard and continue to pulse until the mixture breaks down into coarse crumbs. Gradually add in the ice cold water, pulsing a few times after each addition, until the texture is such that if you take a small scoop of crumbs into your hands and pinch them they'll come together to form a dough. Be careful not to add too much water or your crust will be tough and won't be flaky.
- Transfer the crumbly pastry dough to a lightly floured work surface and use floured hands to fold the dough into itself until it's all incorporated and comes together. Work quickly to prevent the ingredients from getting warm.Form the dough into a ball. If you're using the pastry dough to make pies, cut the ball in half and flatten each half into a 1-inch thick disk. Tightly wrap each disk and refrigerate for at least 3 hours until ready to use.If you're using the pastry dough for another purpose you can flatten the whole dough ball into a 1-inch thick disk, wrap and chill for at least 3 hours before using. (See blog post section above about how to freeze and use the pastry dough.)This makes enough for two 9-inch pie crusts with enough excess for generous fluting and cutting out a few small shapes if desired.This will keep in the fridge for up to 5 days and up to 3 months in the freezer. (See blog post section about how to freeze the dough.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 36mg | 12% |
| Sodium | 196mg | 8% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 292IU | 6% |
| Calcium | 8mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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