Miracle Flaky Lard Pie Crust Recipes

MOM'S LARD PIE CRUST

Mom's Lard Pie Crust image

Mom always knew the best pie crusts are made with lard. The results of this recipe is one of the flakiest crusts I have ever had. It is so easy too!-Virginia Jung, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 1-10-inch crust.

Number Of Ingredients 4

Ingredients

1-1/2 cups all-purpose flour
Pinch salt
1/2 cup lard
3 to 4 tablespoons cold water

Steps:

In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs.

Nutrition Facts : Calories 201 calories, Fat 13g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 19mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

CLASSIC LARD TWO-CRUST PIE PASTRY

Classic Lard Two-Crust Pie Pastry image

The way a pie crust should be made.

Provided by SandraJ

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 1h15m

Yield 8

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour
1 teaspoon salt
⅔ cup lard
5 tablespoons ice water, or as needed

Steps:

Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 291.6 mg, Sugar 0.1 g

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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.)
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.
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