{"id":121747,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/mom-s-lard-pie-crust\/"},"modified":"2024-02-22T12:31:22","modified_gmt":"2024-02-22T18:31:22","slug":"mom-s-lard-pie-crust","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/mom-s-lard-pie-crust\/","title":{"rendered":"Lard Pie Crust"},"content":{"rendered":"<p>Get ready for your flakiest pie yet! Lard pie crust is the preferred homemade pie crust recipe in some homes because of its ultra-flaky, easy-to-work-with nature. Lard blends nicely and doesn\u2019t melt quite as easily as butter does, which are two crucial characteristics to consider when choosing <a href=\"https:\/\/www.tasteofhome.com\/article\/butter-shortening-or-lard-find-out-which-makes-the-best-pie-crust\/\" data-name=\"www.tasteofhome.com\/article\/butter-shortening-or-lard-find-out-which-makes-the-best-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">what type of fat it use in pie crust<\/a>. Don\u2019t let the fear of a less common ingredient keep you from trying out this pie crust dough with your <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-pie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/our-best-pie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">favorite pie recipes<\/a>.<\/p>\n<h2>Ingredients for Lard Pie Crust<\/h2>\n<ul>\n<li><strong>Lard:<\/strong> Because there are so few ingredients used in this pie crust recipe with lard, the quality of each ingredient matters, especially the lard. Leaf lard is the best lard quality you can buy. Regular lard will work in this recipe, too.<\/li>\n<li><strong>All-purpose flour:<\/strong> We love using all-purpose flour for our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pies\/pie-crust-recipes\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/pies\/pie-crust-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">pie crust recipes<\/a>. This popular <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\">type of flour<\/a> adds the perfect amount of structure while maintaining a tender texture.<\/li>\n<li><strong>Salt:<\/strong> Don\u2019t use salt that has larger granules. You\u2019ll want a finer consistency, so the salt evenly disperses in the pie dough.<\/li>\n<li><strong>Water:<\/strong> When I\u2019m making a pie crust, I like to fill a liquid measuring cup with water and ice and let it sit for a few minutes so the water can get really cold. Then, I take my tablespoon measurement out and measure the water from the ice-cold water right into my pie dough.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cut the lard into the flour<\/h3>\n<p>In a small bowl, whisk together the flour and salt. Cut in the lard until the mixture is crumbly and the pieces of lard are pea-sized.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Work quickly to keep your ingredients as cold as possible so the lard doesn\u2019t melt into the flour, messing up the possibility of flaky layers. I like to keep all my pie ingredients (yes, even the flour!) in the fridge for a bit until I\u2019m ready to use them to ensure everything stays chilled.<\/p>\n<h3>Step 2: Add the water<\/h3>\n<p>Gradually add the cold water one tablespoon at a time, tossing with a fork until the dough holds together when pressed.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Avoid over-mixing the pie crust dough as much as possible. Over-mixing can create a tough pie crust instead of a tender one.<\/p>\n<h3>Step 3: Chill<\/h3>\n<p>Shape the pie dough into a disk. Wrap the disk tightly in storage wrap and refrigerate the dough for at least one hour or chill overnight.<\/p>\n<h3>Step 4: Roll out the dough<\/h3>\n<p>On a lightly floured surface, roll the dough out to a 1\/8-inch-thick circle. Roll from the center of the dough and move outward to the edges. To help ensure an even shape and prevent the dough from sticking, give the dough a quarter turn after each roll. If you feel your dough is still sticking to the counter or the rolling pin, add more flour.<\/p>\n<p>Transfer the dough to a 9-inch or 10-inch pie plate.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Use a pastry brush to wipe away any excess flour. It\u2019s one of our best <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-roll-out-pie-dough\/\" data-name=\"www.tasteofhome.com\/article\/how-to-roll-out-pie-dough\/\" data-module=\"content engagement\" data-position=\"embedded links\">secrets for rolling out pie dough<\/a>!<\/p>\n<h3>Step 5: Cut and bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1961121\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Lard-Pie-Crust_FT22_6195_ST_08_12_2-1_MSedit.jpg?fit=700%2C1024\" alt=\"Trimming the crust in a plate on a wooden table\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Trim the crust to a 1\/2 inch beyond the rim of the plate. Shape the edges with a fluting pattern or another <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-decorative-pie-crusts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-decorative-pie-crusts\/\" data-module=\"content engagement\" data-position=\"embedded links\">decorative pie crust<\/a> design.<\/p>\n<p>Refer to your pie crust recipe\u2019s directions to either fill or bake the pie crust.<\/p>\n<h2>Recipe Variations<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1961122\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Lard-Pie-Crust_FT22_6195_ST_08_12_3-1_MSedit.jpg?fit=700%2C1024\" alt=\"Veggies and meat inside Lard Pie Crust \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Add herbs:<\/strong> A characteristic we love about pie crust is that it can be used for sweet or savory pies. When making <a href=\"https:\/\/www.tasteofhome.com\/collection\/savory-pie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/savory-pie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">savory pie recipes<\/a>, add fresh minced herbs like chives, parsley, rosemary, thyme, sage or basil to the pie crust for flavor and fragrance.<\/li>\n<li><strong>Sprinkle in sugar:<\/strong> If you\u2019re making a sweet pie, feel free to add a tablespoon of granulated sugar to the pie crust recipe with lard. It\u2019ll subtly sweeten the crust and add browning power for a gorgeous, golden-brown pie.<\/li>\n<li><strong>Blind bake the crust:<\/strong> If you\u2019re wondering if you can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-name=\"www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-module=\"content engagement\" data-position=\"embedded links\">blind bake<\/a> this lard pie crust, you totally can! Blind baking is best for pie recipes whose fillings do not bake, such as <a href=\"https:\/\/www.tasteofhome.com\/collection\/cream-pie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/cream-pie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">cream pies<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/collection\/pies-that-start-with-pudding-mix\/\" data-name=\"www.tasteofhome.com\/collection\/pies-that-start-with-pudding-mix\/\" data-module=\"content engagement\" data-position=\"embedded links\">pudding pies<\/a> or pie fillings that are baked on the stovetop (like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/world-s-best-lemon-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/world-s-best-lemon-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\">lemon meringue pie<\/a>).<\/li>\n<\/ul>\n<h2>How to Store Lard Pie Crust<\/h2>\n<p>To store unbaked lard pie crust, wrap the dough tightly in storage wrap and keep it in the fridge for up to three days. Thaw at room temperature until it\u2019s easy to work with but still chilled, 15 to 30 minutes.<\/p>\n<h2>Can you freeze lard pie crust?<\/h2>\n<p>Yes, you can freeze unbaked lard pie crust. To do so, wrap the dough tightly in a few layers of storage wrap. Freeze the dough for up to three months. Thaw the pie crust overnight in the fridge, then at room temperature until it\u2019s easy to work with but still chilled, 15 to 30 minutes.<\/p>\n<h2>Lard Pie Crust Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1961123\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Lard-Pie-Crust_FT22_6195_ST_08_12_4-1_MSedit.jpg?fit=700%2C1024\" alt=\"Fully baked pie served in a plate \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Where can you find lard for lard pie crust?<\/h3>\n<p>Lard is available in most grocery stores and is usually located near the shortening and oils. There are two types of lard you can purchase: regular and leaf lard. Both types work for this crust, although bakers rate leaf lard higher than regular lard. However, leaf lard comes at a price premium. Leaf lard is also a bit harder to find than regular lard, but a good place to look for this ingredient is the meat counter at a grocery store or at a butcher\u2019s shop.<\/p>\n<h3>Can you use butter instead of lard when making this pie crust recipe?<\/h3>\n<p>Yes, you can make a substitution, but in the case of lard and butter, it\u2019s not a straight one-to-one swap. If you\u2019re using butter, add an extra tablespoon per 1\/4 cup. (Or skip the conversions and use our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\" data-module=\"content engagement\" data-position=\"embedded links\">classic all-butter pie crust recipe<\/a>.) Shortening, like lard, is 100% fat, so you could do a direct one-to-one substitution.<\/p>\n<h3>Do you have to chill the lard pie crust dough before rolling it out?<\/h3>\n<p>Yes, you have to chill the dough before rolling it out. It&#8217;s also a good idea to chill the crust after you\u2019ve put it in the pie plate for extra insurance.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mom always knows best, and using lard in pie crust is just one of the many ways she proves it. This lard pie crust makes a single crust and is easy to double, if need be.<\/p>\n","protected":false},"author":7955,"featured_media":1794556,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304173,304328,304993,304288,305487,304338,303966,304988,303887,304268,306387,303991,306336,324623,304150,303883],"categories-v2":[308500,309455,308988,308984,308481,308940,259620,310796,308992,308495,308935,308478,259483,312294,308515,312199,309177,309434,308476],"coauthors":[342012],"recommended_recipes":[{"post_title":"Mom\u00e2\u20ac\u2122s Italian Bread","post_link":"\/recipes\/mom-s-italian-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mom-s-Italian-Bread_EXPS_TOHcom24_41847_P2_MD_04_19_2b.jpg"},{"post_title":"Classic Butter Pie Crust","post_link":"\/recipes\/classic-butter-pie-pastry\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-Butter-Pie-Pastry_EXPS_TOHON20_159965_E06_11_10b.jpg"},{"post_title":"Double Pie Crust","post_link":"\/recipes\/pastry-for-double-pie-crust\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pastry-for-Double-Pie-Crust_EXPS_FT22_29188_F_0518_1.jpg"},{"post_title":"Creamy Pina Colada Pie","post_link":"\/recipes\/creamy-pina-colada-pie\/","post_image":"\/wp-content\/uploads\/2022\/07\/Creamy-Pina-Colada-Pie_EXPS_FT22_148011_ST_07_07_1.jpg"},{"post_title":"Mama's Spice Cake","post_link":"\/recipes\/mama-s-spice-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Mama-s-Spice-Cake_EXPS_TOHD24_1840_SoniaBozzo_8.jpg"},{"post_title":"Butter, Shortening or Lard? We Found Out Which Makes the Best Pie Crust","post_link":"\/article\/butter-shortening-or-lard-find-out-which-makes-the-best-pie-crust\/","post_image":"\/wp-content\/uploads\/2017\/11\/SMARTSD17_pie-crust_D10_30_3b.jpg"},{"post_title":"Mom's Lemon Custard Pie","post_link":"\/recipes\/mom-s-lemon-custard-pie\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_4516_JuliaHartbeck.jpg"},{"post_title":"Oreo Pie Crust","post_link":"\/recipes\/oreo-pie-crust\/","post_image":"\/wp-content\/uploads\/2024\/03\/Oreo-Pie-Crust_EXPS_FT23_275119_EC_120723_6.jpg"},{"post_title":"Mama\u00e2\u20ac\u2122s Buttermilk Coconut Pie","post_link":"\/recipes\/mama-s-buttermilk-coconut-pie\/","post_image":"\/wp-content\/uploads\/2025\/01\/Mama-s-Buttermilk-Coconut-Pie_EXPS_TOHD24_212345_DanielleMoore_4.jpg"},{"post_title":"Crescent Cheeseburger Pie","post_link":"\/recipes\/crescent-cheeseburger-pie\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Cheese Pie","post_link":"\/recipes\/mom-s-cheese-pie\/","post_image":"\/wp-content\/uploads\/2025\/05\/Cheese-Pie_EXPS_TOHcom_42460_MD_P2_05_07_7b.jpg"},{"post_title":"Almond Flour Pie Crust","post_link":"\/recipes\/almond-flour-pie-crust\/","post_image":"\/wp-content\/uploads\/2024\/01\/Almond-Flour-Pie-Crust_EXPS_FT22_203444_ST_08_31_1.jpg"},{"post_title":"Mom-Mom's White Potato Pie","post_link":"\/recipes\/mom-mom-s-white-potato-pie\/","post_image":"\/wp-content\/uploads\/2018\/06\/Mom-Mom-s-White-Potato-Pie_EXPS_PPP18_130290_B05_16_2b.jpg"},{"post_title":"Crustless Pumpkin Pie","post_link":"\/recipes\/no-crust-pumpkin-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/No-Crust-Pumpkin-Pie_EXPS_FT23_21735_ST_0815_3.jpg"},{"post_title":"Mom's Tamale Pie","post_link":"\/recipes\/mom-s-tamale-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Mom-s-Tamale-Pie_exps21594_AC2930252D01_15_4b_RMS.jpg"},{"post_title":"Pizza Lover's Pie","post_link":"\/recipes\/pizza-lover-s-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps42433_SD1440073D58A.jpg"},{"post_title":"Nutty Pie-Crust Cookies","post_link":"\/recipes\/nutty-pie-crust-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps167729_CC153599C04_24_4b.jpg"},{"post_title":"Grandma Pietz's Cranberry Cake Pudding","post_link":"\/recipes\/grandma-pietz-s-cranberry-cake-pudding\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps179194_TH143193C04_23_3b.jpg"},{"post_title":"Cranberry Cheese Crumb Pie","post_link":"\/recipes\/cranberry-cheese-crumb-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps189658_TH153344A06_16_2b.jpg"},{"post_title":"Pat-in-the-Pan Pie Crust","post_link":"\/recipes\/pat-in-the-pan-pie-crust\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Mom-s-Lard-Pie-Crust_EXPS_FT22_6195_ST_08_12_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/mom-s-lard-pie-crust\/","name":"Lard Pie Crust","datePublished":"2018-01-01","dateModified":"2024-02-22","prepTime":"PT15M","cookTime":"PT0M","totalTime":"PT15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Mom-s-Lard-Pie-Crust_EXPS_FT22_6195_ST_08_12_1.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Mom always knows best, and using lard in pie crust is just one of the many ways she proves it. This lard pie crust makes a single crust and is easy to double, if need be.","recipeIngredient":["1-1\/2 cups all-purpose flour","Pinch salt","1\/2 cup lard","3 to 4 tablespoons cold water"],"recipeInstructions":[{"@type":"HowToStep","name":"Cut the lard into the flour","text":"In a small bowl, whisk together the flour and salt. Cut in the lard until the mixture is crumbly and the pieces of lard are pea-sized. Editor\u2019s Tip: Work quickly to keep your ingredients as cold as possible so the lard doesn\u2019t melt into the flour, messing up the possibility of flaky layers. I like to keep all my pie ingredients (yes, even the flour!) in the fridge for a bit until I\u2019m ready to use them to ensure everything stays chilled."},{"@type":"HowToStep","name":"Add the water","text":"Gradually add the cold water one tablespoon at a time, tossing with a fork until the dough holds together when pressed. Editor\u2019s Tip: Avoid over-mixing the pie crust dough as much as possible. Over-mixing can create a tough pie crust instead of a tender one."},{"@type":"HowToStep","name":"Chill","text":"Shape the pie dough into a disk. Wrap the disk tightly in storage wrap and refrigerate the dough for at least one hour or chill overnight."},{"@type":"HowToStep","name":"Roll out the dough","text":"On a lightly floured surface, roll the dough out to a 1\/8-inch-thick circle. Roll from the center of the dough and move outward to the edges. To help ensure an even shape and prevent the dough from sticking, give the dough a quarter turn after each roll. If you feel your dough is still sticking to the counter or the rolling pin, add more flour. Transfer the dough to a 9-inch or 10-inch pie plate. Editor\u2019s Tip: Use a pastry brush to wipe away any excess flour. It\u2019s one of our best secrets for rolling out pie dough!"},{"@type":"HowToStep","name":"Cut and bake","text":"Trim the crust to a 1\/2 inch beyond the rim of the plate. Shape the edges with a fluting pattern or another decorative pie crust design. Refer to your pie crust recipe\u2019s directions to either fill or bake the pie crust.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Lard-Pie-Crust_FT22_6195_ST_08_12_2-1_MSedit.jpg?fit=700,1024"}],"recipeYield":"1 crust","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 201 calories","fatContent":"13g fat (5g saturated fat)","cholesterolContent":"12mg cholesterol","sodiumContent":"19mg sodium","carbohydrateContent":"18g carbohydrate (0 sugars","fiberContent":"1g fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.857143,"reviewCount":14,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFlask"},"reviewBody":"That,s the way pie crust should be made!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBug"},"reviewBody":"This is the same recipe that I learned as a child from my Grandmother! I am today passing it along to my daughter in-law and granddaughter! My daughter in-law didn't believe that you would make anything with \"Lard\"... This is proof. Now she knows my secret for the Flakiest Pie crusts around!!! Blessed Be. )0(","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBee"},"reviewBody":"I used this recipe to make crust for a pumpkin pie. It came out great, although my \"pinch\" of salt was too little. I'd recommend a quarter teaspoon of salt. The crust is very crisp, and didn't over-brown in the oven. I pre-baked it for ten minutes at 400F before adding the pumpkin pie filling and baking an additional 50 minutes at 350F.Updating the technique, I made it in the food processor, chilling the half-cup of lard in the refrigerator first. I used the full 4 tablespoons (quarter cup) of cold water.This makes enough for a double 8\" crust or a single 10\". I was making a 9\" crust, so I cut rounds from the leftover crust, seasoned them with Taste Recipes California Garlic Pepper, and baked them as crackers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueGoggles"},"reviewBody":"Did this recipe in the Ninja (with dough hook) fast & excellent. My Mother always made her pie crust with lard. Used this crust in a Rhubarb recipe that is over 100 years old. Everyone raved.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldSeahorse"},"reviewBody":"i was making a cherry pie so i needed top and bottom, so i doubled the recipt, my crust turned out like my butter one and the other things i have tried, after chilling for about 1\/2 hour i start rolling out dough and it falls  apart splits and is very diffucult to roll out, i do manage to patch it up and make a pie crust, i just can not get one like from the box (LOL) , i have good flour, my lard is new, and i used ice water, do i need to chill longer or less time, what makes it tear and rip and just come apart ?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeScissors"},"reviewBody":"Excellent. I doubled the recipe for 2  deep dish 10\" pies. It was a tad short, barely enough for pans. I pre-baked 10 min @ 400. After allowing the crust to cool I  added the pumpkin mix. The pumpkin pie filling was wet I  baked for 20 min @ 425, then 45 min @ 350.  Even with the pre-bake and long cooking time, the crust was golden. The family said this was best ever pumpkin pie crust crust","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPuzzle"},"reviewBody":"Great crust...I have tried many;  what's a little lard once in awhile?  It's not like I eat pie every day.  Made a rhubarb custard pie and it is lovely if I may so myself.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanPalmtree"},"reviewBody":"I thought this crust turned out perfectly! I baked at 425 for 15 minutes then 350 for 45 once it was filled - next time I'll parbake as the bottom was somewhat soggy. Otherwise, I thought it was tender but held up well, and flaky! Didn't have much taste to it at all though, so it's really dependent on a delightfully decadent pie filling to carry it through. I brushed 2 egg yolks and sprinkled sugar on the top crust prior to baking, and I kept the crust edges covered the entire baking time and they were perfectly done and golden.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeLamp"},"reviewBody":"This is my 'go-to' pie crust recipe!  To make two 10-inch pie crusts - I use 1 cup of solid Crisco, 1 Tbsp + 1 tsp milk, 1\/3 cup boiling water, 2 \u00bd cups, flour and 1 \u00bc tsp salt.  Comes out great every time!  Makes a great apple or berry pie.  You won't ever be afraid to make pie crust again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCloud"},"reviewBody":"I didn't like the lard taste in the crust. Maybe my lard was old. But I switched the lard for French butter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueLobster"},"reviewBody":"Easy and great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleMagnet"},"reviewBody":"I used rendered leaf lard for the best results, it's hard to find i had to go to a local hog farm to get it and render it myself","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCoathanger"},"reviewBody":"Easy and flakiest pie crust I ever made.  Will make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanFan"},"reviewBody":"My mom passed away before I could get her recipe like this one. Yes people say \"Lard\" and panic sets in....It is so worth it and made the best flakiest crust!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"6195","romance_copy_dek":"Mom always knows best, and using lard in pie crust is just one of the many ways she proves it. This lard pie crust makes a single crust and is easy to double, if need be.","enhanced_recipe_title":"Mom\\'s Lard Pie Crust","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups all-purpose flour","IngredientText":"1-1\/2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Pinch salt","IngredientText":"Pinch salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup lard","IngredientText":"1\/2 cup lard"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 to 4 tablespoons cold water","IngredientText":"3 to 4 tablespoons cold water"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Mom-s-Lard-Pie-Crust_EXPS_FT22_6195_ST_08_12_1.jpg","RecipeId":6195,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Mom\u2019s Lard Pie Crust Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Mom-s-Lard-Pie-Crust_EXPS_FT22_6195_ST_08_12_1.jpg","ContributorId":null,"Firstname":"Virginia","Lastname":"Jung","City":"Janesville","StateDescription":"Wisconsin","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 15 min. + chilling","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"1 crust.","DigitalTitle":"Mom\u2019s Lard Pie Crust","SubmittedTitle":"Mom's Lard Pie Crust","RecipeTypeId":1,"AverageRating":4.86,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT22_6195_ST_08_12_1.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":0,"TotalTimeInMinutes":15,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Mom's Lard Pie Crust","OriginalSourceProject":"Mom's Lard Pie Crust","ContestPlacement":"","Trailer":null,"Metadescription":"This easy lard pie crust recipe gives you one of the flakiest crusts you've ever tried. Find the lard in your grocery store's baking section!","AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"Mom always knew the best pie crusts are made with lard. The result of this lard pie crust recipe is one of the flakiest I have ever had. It is so easy, too!\u2014Virginia Jung, Milwaukee, Wisconsin","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add cold water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight. ","SequenceNo":1},{"Direction":"   On a lightly floured surface, roll dough to a 1\/8-in.-thick circle; transfer to a 9-in. or 10-in. pie plate. Trim crust to 1\/2 in. beyond rim of plate; flute edge. 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There are two types of lard\u2014regular and leaf lard. Both types work for this crust; although bakers rate leaf lard higher than regular lard, it comes at a price premium. Leaf lard is a bit harder to find; check at the meat counter or with a butcher shop if your grocery store doesn\u2019t carry it. <h3>Can you use butter instead of lard when making this pie crust recipe?<\/h3>You can make a substitution, but in the case of lard and butter, it\u2019s not a straight one-to-one swap. If you\u2019re using butter, add an extra tablespoon per 1\/4 cup. (Or skip the conversions and use our<a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\/\"> classic all-butter pie crust recipe<\/a>.) Shortening, like lard, is 100% fat, so you could do a direct one-to-one substitution. <h3>Do you have to chill the lard pie crust dough before rolling it out?<\/h3>Lard has a lower melting point than butter, so this dough definitely benefits from chilling before rolling it out. It's also a good idea to chill the crust after you\u2019ve put it in the pie plate. (You can keep it in the refrigerator for up to 3 days before rolling it out or wrap it tightly and freeze it for up to 3 months.) Find more tips for baking the perfect crust, like <a href=\"https:\/\/www.tasteofhome.com\/article\/pie-crust-shield\/\">making a pie shield<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blind-bake\/\">blind baking<\/a>, then <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-pie-recipes\/\">make some pie!<\/a><br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/hwheaton\/\">Hazel Wheaton<\/a>, Taste Recipes Book Editor<\/i>"}],"CommentCount":17,"RatingCount":16,"RecipeCommentDetails":[{"Comment":"This pie crust didn&#039;t make enough for a 6&quot; pie and the crust didn&#039;t stay together. I had to throw the whole thing out and start with a different one.","CommentId":1,"DateRated":"03\/19\/2021 20:01","GUID":"f822028447af491b9081ddddc358f432","MemberId":9927376,"Rating":0,"ScreenName":"Joann","SubmittedDate":"03\/19\/2021 20:01"},{"Comment":"","CommentId":2,"DateRated":"11\/19\/2020 17:35","GUID":"d086d1424df1404b9b5137f571a17a6f","MemberId":9883777,"Rating":3,"ScreenName":"Linda","SubmittedDate":"11\/19\/2020 17:35"},{"Comment":"","CommentId":3,"DateRated":"11\/17\/2018 16:39","GUID":"a9244a0d2b1a4e7781dc19b84b83e5dc","MemberId":9059006,"Rating":5,"ScreenName":"Ken","SubmittedDate":"11\/17\/2018 16:39"},{"Comment":"Excellent. I doubled the recipe for 2  deep dish 10&quot; pies. It was a tad short, barely enough for pans. I pre-baked 10 min @ 400. After allowing the crust to cool I  added the pumpkin mix. The pumpkin pie filling was wet I  baked for 20 min @ 425, then 45 min @ 350.  Even with the pre-bake and long cooking time, the crust was golden. The family said this was best ever pumpkin pie crust crust","CommentId":4,"DateRated":"11\/14\/2018 18:23","GUID":"529ad7044d974df2bdd0853d3fa1afcd","MemberId":9547597,"Rating":5,"ScreenName":"M","SubmittedDate":"11\/14\/2018 18:23"},{"Comment":"<p>That,s the way pie crust should be made!<\/p>","CommentId":5,"DateRated":"02\/01\/2016 12:16","GUID":"a1e0eafbbcea425aad5fb7523b54c7ad","MemberId":7428037,"Rating":5,"ScreenName":"cyndihart","SubmittedDate":"02\/01\/2016 12:16"},{"Comment":"<p>I used this recipe to make crust for a pumpkin pie. It came out great, although my \"pinch\" of salt was too little. I'd recommend a quarter teaspoon of salt. The crust is very crisp, and didn't over-brown in the oven. I pre-baked it for ten minutes at 400F before adding the pumpkin pie filling and baking an additional 50 minutes at 350F.<\/p><p>Updating the technique, I made it in the food processor, chilling the half-cup of lard in the refrigerator first. I used the full 4 tablespoons (quarter cup) of cold water.<\/p><p>This makes enough for a double 8\" crust or a single 10\". I was making a 9\" crust, so I cut rounds from the leftover crust, seasoned them with Taste Recipes California Garlic Pepper, and baked them as crackers.<\/p>","CommentId":6,"DateRated":"10\/17\/2015 22:43","GUID":"6585da16bc6a491c999b2d4df2912467","MemberId":2682286,"Rating":5,"ScreenName":"Lady Fingers","SubmittedDate":"10\/17\/2015 22:43"},{"Comment":"<p>i was making a cherry pie so i needed top and bottom, so i doubled the recipt, my crust turned out like my butter one and the other things i have tried, after chilling for about 1\/2 hour i start rolling out dough and it falls  apart splits and is very diffucult to roll out, i do manage to patch it up and make a pie crust, i just can not get one like from the box (LOL) , i have good flour, my lard is new, and i used ice water, do i need to chill longer or less time, what makes it tear and rip and just come apart ?<\/p>","CommentId":7,"DateRated":"06\/23\/2015 16:28","GUID":"f5c2ef4a586f4072808d38517ab09e26","MemberId":8425059,"Rating":4,"ScreenName":"dano70","SubmittedDate":"06\/23\/2015 16:28"},{"Comment":"<p>Did this recipe in the Ninja (with dough hook) fast & excellent. My Mother always made her pie crust with lard. Used this crust in a Rhubarb recipe that is over 100 years old. Everyone raved.<\/p>","CommentId":8,"DateRated":"06\/16\/2015 15:36","GUID":"59a86eee95b745289ae4f06dd219509d","MemberId":7842607,"Rating":5,"ScreenName":"BradleyMac","SubmittedDate":"06\/16\/2015 15:36"},{"Comment":"<p>I thought this crust turned out perfectly! I baked at 425 for 15 minutes then 350 for 45 once it was filled - next time I'll parbake as the bottom was somewhat soggy. Otherwise, I thought it was tender but held up well, and flaky! Didn't have much taste to it at all though, so it's really dependent on a delightfully decadent pie filling to carry it through. I brushed 2 egg yolks and sprinkled sugar on the top crust prior to baking, and I kept the crust edges covered the entire baking time and they were perfectly done and golden.<\/p>","CommentId":9,"DateRated":"05\/26\/2015 19:10","GUID":"959f9e21deb445cebafce6b05b52b956","MemberId":8294399,"Rating":5,"ScreenName":"jiljilsch","SubmittedDate":"05\/26\/2015 19:10"},{"Comment":"<p>I didn't like the lard taste in the crust. Maybe my lard was old. But I switched the lard for French butter.<\/p>","CommentId":10,"DateRated":"02\/16\/2015 17:00","GUID":"baf6e830907844cb8a4579e144d93e23","MemberId":8228169,"Rating":4,"ScreenName":"yahtzee1004","SubmittedDate":"02\/16\/2015 17:00"},{"Comment":"<p>Great crust...I have tried many;  what&#39;s a little lard once in awhile?  It&#39;s not like I eat pie every day.  Made a rhubarb custard pie and it is lovely if I may so myself.<\/p>","CommentId":11,"DateRated":"05\/29\/2014 14:05","GUID":"e76630bbb97640fe880eb114b4585e1b","MemberId":7206202,"Rating":5,"ScreenName":"linnylou306","SubmittedDate":"05\/29\/2014 14:05"},{"Comment":"<p>This is my &#39;go-to&#39; pie crust recipe!  To make two 10-inch pie crusts - I use 1 cup of solid Crisco, 1 Tbsp + 1 tsp milk, 1\/3 cup boiling water, 2 &#189; cups, flour and 1 &#188; tsp salt.  Comes out great every time!  Makes a great apple or berry pie.  You won&#39;t ever be afraid to make pie crust again.<\/p>","CommentId":12,"DateRated":"02\/26\/2014 15:20","GUID":"6a6be9aa2aa542db9669ddb2ce036196","MemberId":7103738,"Rating":5,"ScreenName":"MurphyNJ","SubmittedDate":"02\/26\/2014 15:20"},{"Comment":"<p>This is the same recipe that I learned as a child from my Grandmother! I am today passing it along to my daughter in-law and granddaughter! My daughter in-law didn&#39;t believe that you would make anything with &quot;Lard&quot;... This is proof. Now she knows my secret for the Flakiest Pie crusts around!!! Blessed Be. )0(<\/p>","CommentId":13,"DateRated":"11\/28\/2013 09:18","GUID":"e8d9314006ec4376ba90de11cc936486","MemberId":7511751,"Rating":5,"ScreenName":"MommaBeth1","SubmittedDate":"11\/28\/2013 09:17"},{"Comment":"","CommentId":14,"DateRated":"06\/05\/2013 16:43","GUID":"fa6ab1280d124c01a32ef2ac518dbe73","MemberId":1385261,"Rating":0,"ScreenName":"jawslaw","SubmittedDate":"06\/05\/2013 16:43"},{"Comment":"<p>I used rendered leaf lard for the best results, it&#39;s hard to find i had to go to a local hog farm to get it and render it myself<\/p>","CommentId":15,"DateRated":"01\/18\/2013 09:31","GUID":"4cffae94e249491b9afb875aa724815b","MemberId":6425295,"Rating":5,"ScreenName":"longtimecoug","SubmittedDate":"01\/18\/2013 09:31"},{"Comment":"","CommentId":16,"DateRated":"12\/17\/2012 11:25","GUID":"d0cce54970d5413992036563461249bd","MemberId":6978638,"Rating":0,"ScreenName":"1967camaro","SubmittedDate":"12\/17\/2012 11:25"},{"Comment":"<p>I&#39;m so happy you posted this recipe.  I learned to make it when I was just a girl and somehow over the years it&#39;s gotten lost.  I LOVE this crust and so does everyone who eats any of my pies! They say &quot;this pie is great, but that crust is amazing!!!&quot; Always makes me smile.<\/p>","CommentId":17,"DateRated":"10\/13\/2012 17:36","GUID":"d4666cae285b436aa7a359bb6cca5499","MemberId":1306478,"Rating":0,"ScreenName":"Martysue","SubmittedDate":"10\/13\/2012 17:36"},{"Comment":"<p>I have always wanted to make a pie crust using lard. But never knew the measurement for how much. Loved the recipe will use again. Thank you so much for sharing your Mom&#39;s recipe.<\/p>","CommentId":18,"DateRated":"03\/08\/2012 15:17","GUID":"6EDFD7D6DF7B9FAB21954E0C235ACCA3","MemberId":222979,"Rating":0,"ScreenName":"AuntB_OH","SubmittedDate":"03\/08\/2012 15:17"},{"Comment":"<p>My mom passed away before I could get her recipe like this one. Yes people say &quot;Lard&quot; and panic sets in....It is so worth it and made the best flakiest crust!<\/p>","CommentId":19,"DateRated":"11\/20\/2011 13:10","GUID":"686e4f9c52c54169bc521e16be70a3d0","MemberId":6243233,"Rating":5,"ScreenName":"Darlene48inga","SubmittedDate":"11\/20\/2011 13:10"},{"Comment":"<p>Easy and flakiest pie crust I ever made.  Will make this again!<\/p>","CommentId":20,"DateRated":"10\/20\/2011 16:04","GUID":"f351ed6d9771457bb8a95bf31e5a815e","MemberId":2814187,"Rating":5,"ScreenName":"cindy1958","SubmittedDate":"10\/20\/2011 16:04"},{"Comment":"<p>Easy and great!<\/p>","CommentId":21,"DateRated":"04\/03\/2010 23:33","GUID":"00f7e802f85440bdba7c71e34891c663","MemberId":4848549,"Rating":5,"ScreenName":"Tennessee Momm","SubmittedDate":"04\/03\/2010 23:33"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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