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.
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
- 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.
- Let rest 5 minutes before rolling out on countertop that has been dusted with flour.
- 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.
- Bake at 400 degrees for 20 minutes.