Lard Pie Crust

lard pie crust recipe from Lard Pie Crust Recipe

Baking and cooking with lard gets a bad rap these days. I don’t know about you but I grew up with a mom who used Crisco and always thought it was one of the best to use. It appears however that lard is making a comeback. I know I have been using it now for about a year on a regular basis but it isn’t replacing my olive oil soon. Google the benefits of using lard and I think you’ll be surprised about the health benefits you can get from it.

This lard pie crust recipe is easy to make even if you are pie crust challenged as I believed I once was. I am sure people who know me are surprised that I say I’m challenged when it comes to baking but I would avoid a pie crust like people avoid the plague before I started making this lard pie crust recipe.

Lard keeps well, I had one for over 6 months in my pantry and it was a good as the day I purchased it when I finally emptied the container. It also is reasonably priced, compared to shortening products. I’ve read it is good to fry with but I haven’t tried that yet. I also wouldn’t use it in cookies, but pie crust, heck yah!

Update: I doubled the recipe using 1/2 cup butter instead of the lard, I think this half lard, half butter might just be my new favorite pie crust recipe.

Lard Pie Crust

Prep Time: 10 minutes

Cook Time: PT20-25M

Total Time: 35 minutes

Single crust pie crust recipe, double if you need a top also.


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


  1. Combine flour, salt and lard in the food processor. Pulse until the lard is incorporated. Add water and process until the crust comes together in a ball.
  2. Let rest 5 minutes before rolling out on countertop that has been dusted with flour.
  3. Place crust in pie pan and do the edges along the top edge. I put my first two fingers on the inside of the pie crust and with my thumb push thru them to form a ruffled edge. Repeat all of the way around the top. Prick the bottom of the crust all over with a fork about a dozen times.
  4. Bake at 400 degrees for 20 minutes.
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  1. says

    Hello, I am new at baking from scratch and i seen your post for lard pie crust, it looks real simple and i think i might be able to do this, but u updated and said u use half butter now , can u please tell me do u use both butter and lard, and do u double all ingrediants. Thank you , Kim Short

    • says

      Hi Kim, you can do it either way. I either use all lard or 1/2 lard and 1/2 butter for the crust. It makes a nice single flaky crust. If you want a 2 crust pie double the recipe, otherwise the recipe as written will make 1 crust.

  2. says

    This does seem simple and I like that it doesn’t have sugar. I want to use with individual meat pies . I was thinking about making in a large muffin tin. Would this work? It was six lg. muffins per tin.

  3. Shar says

    Excellent crust. I have always used lard, however my recipies was with boiling water. This one was much better. My new go to recipie.

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