Pie Crust Made With Lard Recipe: Looking for a foolproof way to make a tender and flaky pie crust? This pie crust made with lard recipe is just what you need to elevate your homemade pies. Using lard instead of butter results in a flakier crust, perfect for both sweet and savory pies. Not only does lard create an incredibly soft texture, but it’s also easy to work with, making this recipe beginner-friendly.
Whether you’re baking for a family gathering or just enjoying some weekend pie-making, this pie crust made with lard recipe will surely impress. If you’re craving that traditional flavor, nothing beats the pie crust made with lard recipe for authenticity and delicious results!
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup cold lard, cubed
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for sweet pies)
- 1/4 cup cold water (or more as needed)
- 1 tablespoon vinegar or lemon juice (optional, helps with tenderness)
Execution:
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar (if using). The sugar is optional, depending on whether you’re making a sweet or savory pie.
Cut in the Lard: Add the cold, cubed lard into the dry ingredients. Using a pastry cutter or your hands, blend the lard into the flour until the mixture resembles coarse crumbs. Aim for small pea-sized lumps of lard to ensure flakiness in the finished crust.
Add Cold Water: Gradually sprinkle the cold water into the mixture, starting with 1/4 cup. Add more water, one tablespoon at a time, just until the dough comes together. Be careful not to overmix—you want the dough to hold its shape without becoming sticky.
Shape the Dough: Once the dough comes together, divide it into two equal portions. Shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This allows the dough to rest and firm up, making it easier to roll out later.
Roll Out the Dough: On a lightly floured surface, roll out one dough disc to about 1/8-inch thickness, rotating it occasionally to maintain an even circle. Transfer the dough to a pie dish, trim the excess edges, and crimp them for a decorative touch.
Fill and Bake: Fill your pie crust with the desired filling, whether sweet or savory. You can also par-bake the crust for pies that require pre-cooking, such as custard or cream pies. Bake according to your pie filling’s instructions
Tips :
About: pie crust made with lard recipe
- Use Cold Ingredients: Make sure your lard and water are as cold as possible. This helps create that flaky, tender texture.
- Don’t Overwork the Dough: Handle the dough as little as possible to prevent it from becoming tough. Overmixing can activate the gluten in the flour, making the crust chewy instead of flaky.
- Chill the Dough: Always chill the dough before rolling it out. This step ensures the fat stays solid, creating a flakier crust when baked.
- Add Vinegar or Lemon Juice: A small amount of vinegar or lemon juice in the dough helps prevent overdevelopment of gluten, leading to a more tender crust.
- Test for Moisture: The dough should be moist enough to hold together when pressed, but not sticky. If it’s too dry, add a little more water, a teaspoon at a time.
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