Lard and vinegar are combined to create a simple pie crust that is flaky and delicate. This recipe yields four crusts’ worth of dough.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 32 |
| Yield: | 4 pie crusts |
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 ⅔ cups lard
- ½ cup water
- 1 large egg, beaten
- 1 tablespoon distilled white vinegar
Instructions
- Mix flour, salt, and baking powder together in a bowl. Cut in lard until the mixture resembles coarse meal.
- Whisk water, egg, and vinegar together in another bowl; add to dry ingredients and stir until dough is thoroughly moistened and forms a ball.
- Divide dough into fourths; roll each portion into a ball and flatten into a disk.
- If using immediately, roll each disk on a lightly floured surface to fit your pie pan, then bake as directed in your recipe.
- If using later, wrap each disk tightly in plastic wrap. Refrigerate for up to three days, or place wrapped disks in a freezer bag and freeze for up to 3 months.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 163 mg |
| Sugars | 0 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I made it as written, perfect. The lard needs to be COLD from the fridge. Otherwise it’s melty and the dough will feel like it needs more flour. If it feels that way, wrap tight in a ziplok or whatever and pop in fridge for 20-60 min. I haven’t rolled it out yet but I can tell it’ll be fine. It really is a great recipe.
I’ve been baking pies for 45 years. This is by far the easiest to work with, flakiest and best tasting pie crust recipe I’ve ever made. It will be the only recipe I use from now on. Bravo!
This recipe is amazing! I’ve never been able to make a decent pie crust, and definitely never a successful roll-out crust but this one was perfect! I made two chicken pot pies and still had enough dough left to make another pie with top and bottom crust so it made six crusts in total. Unfortunately this isn’t a recipe you can make a smaller portion of, so be prepared to make 3 pies with top and bottom crusts or about 6 pies with bottom crust only. Next time I will try freezing up some crust between parchment and see if it comes out alright. A couple notes: I substituted the 1 2/3 cups lard for 2 cups shortening and it came out beautifully; and after leaving the third pie’s dough in the fridge in a lidded container for two days, it was completely rock hard. I filled a sauce-pot with some water and put a vegetable steamer on top and set the dough on top to steam it and even after becoming rock hard and having to be steamed back to life, it still came out tender and flaky! I’ll definitely be making more pies now that I’ve found this recipe.
Good basic recipe. I cut ingredients in half and it worked out just fine. Also used bacon fat instead of lard. It was good!
I made a blackberry pie with this for a small family get together, and it tasted great! However, I had to use at LEAST two extra cups of flour to make it into an actual dough, and to be safe I added a couple tablespoons of sugar as I usually do, and I might even add more. It’s perfect for savory pies though, but if you plan to make a fruit pie, I’d add maybe five tablespoons of sugar. Just enough to not screw with the recipe, but enough to make it sweet enough. I only gave it four stars instead of three because everyone LOVED it, said it was the best pie I’ve made, so I’ll definitely make it again. So I do recommend this recipe, but keep these in mind.
The recipe is so easy and turns out every time, if you are starting to make your own pie crust, this is a must try.
Great recipe. Crust came out exactly as I like them. Easy to make. We baked the crust for approximately 15-20 minutes before putting our filling in it and the pie turned out perfectly. Used the same crust to make a chocolate pie with meringue topping, baked it and that was perfect too. THIS IS THE ONLY PIE CRUST RECIPE I WILL USE!!!
This is the first time I’ve made a pie I could be proud of. The crust is tender but not difficult to roll or transfer to tin. My only regret is I didn’t find this years ago.
This was my first time making pie crust and my first time working with lard. It came out great both times I made the recipe! I’m not a fan of working with lard so I may reserve this only for holidays and special occasions but definitely a fool-proof recipe!
I have made this pie crust recipe over 50 years. It was my Grandma’s recipe..If I had not had this recipe I doubt I would of ever made as many pies as I have in all my years..This is the best most flaky recipe and always gets compliments..If I don’t have lard (which I love the best) I use the buttered crisco..after you make it be sure to put in fridge for a couple hours especially the one with the lard..it rolls out beautiful ..if you don’t chill it, it will be rather soft and mushy,,so I recommend to let it chill a bit..
very easy
This is such a good recipe . I make a lot of pies, so I make large batches of dough. I omit the baking powder,and use only 1 tsp of salt as I have found the dough to be a bit overly salty otherwise. Turns out perfect every time.
No change in recipe the crust was great
Best recipe for pie crust I have ever had.
I made the crust it went together well but it was very difficult to roll and use. I couldn’t roll it out it was in multiple pieces! I think this pie crust is better for a more experienced crust maker
This basically fell apart on me. I had to leave the crust thicker than I would have liked because when it was thin, it simply stuck to the non-stick paper I was rolling it out on and it would tear everywhere. Too crumbly, moist and easily torn.
This basically fell apart on me. I had to leave the crust thicker than I would have liked because when it was thin, it simply stuck to the non-stick paper I was rolling it out on and it would tear everywhere. Too crumbly, moist and easily torn.
Excellent and so easy to roll out my 11 year old did it!
Substituted the lard for 1/2 Crisco and 1/2 butter. Really nice texture and made a beautiful lattice for apple pie. Definitely will use again!
I’m inexperienced at pie crusts, but this turned out perfectly. I added a touch of extra flour because it was sticky. Turned out great, everyone raved 🙂
I dread making pie because of the pie crust turns out bad…had a day off and though ok surprise husband with a pie when he gets off work. This crust is awesome and I do believe more pies will be made in this house love it flaky and tasty