Great Grandmother’s Lard Pie Crust
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I cannot tell a lie I mostly buy my pie crust but I think one should know how to make pie crust when they have their Great Grandmother’s handwritten recipe. And this recipe, my Great Grandmother’s Lard Pie Crust is ah-maze-ing and worth the few extra minutes.
I’ve let pie crust intimidate for far too long! Making pie crust from scratch seemed like an insurmountable task, but it really isn’t!
I did this – I made it from scratch!
One of the best things about homemade pie crust is the leftover pieces can be made into Tiny Pie Dough Cinnamon Rolls. There is no leftover dough when you buy it and these little flakey sweet treats will quickly become a tradition in your family.
Great Grandmother’s Lard Pie Crust
Pies are my weakness, fine all sweets are my weakness. It’s kind of funny to think that I actually didn’t like pie when I was a kid. But I’m totally making up for that as an adult!
Now I’m not gonna lie, when I’m in a hurry and need a pie fix I’ll most likely use Pillsbury! They make a darn good pie crust! But being able to serve pies to my family and friends that are completely homemade makes my heart and stomach smile!
Now Go Forth And Make Pie!
Great Grandmother’s Lard Pie Crust
Ingredients
- 2 cups of lard - cold
- 4 cups flour
- 2 teaspoons salt
- 1 egg
- milk - little less than 1 cup
- extra flour
Instructions
- In a large bowl, with a pastry cutter, combine 2 cups lard, 4 cups flour and 2 teaspoons salt until a course, small crumbly mixture
- Crack egg into a 1 cup measuring cup and beat, now add milk to egg to measure 1 cup
- Add milk and egg mixture to dry ingredients and mix throughly without overworking
- Flour a flat surface and turn dough out and work in extra flour just until dough is not sticky and can be rolled out with a rolling pin
- This recipe will make roughly 3 9 inch pie crusts
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
Thank you for sharing your Great Grandmother’s recipe. I recently switched to lard in my baking, but I’ve been very unhappy with the crust recipes I’ve found that call for it. This crust is very easy to handle, holds well, and makes a really pretty pie in addition to being flaky and delicious. It just goes to show that the old ways are the best ways!
If you’re looking for a real-deal, no-nonsense crust recipe, you’ll be very happy with this one. I used it for a lemon meringue filling, but I think it would be just as good with a quiche/savory filling. I did bake it at 400 degrees for 10 minutes before filling it.
An egg? Milk? Have I been making my mothers pie crust recipe incorrectly for 50 years? Your recipe sounds delicious and I will try it today. I have eggs but no milk. I’ll use half and half instead. When one has been baking as long as I have, one learns to improvise. I’ll notify you of my results.
If your mother’s pie crust recipe didn’t call for an egg and milk then you weren’t making it wrong – every recipe is different! Hope this one works good for you, can’t wait to hear!
Do tell!!!!
This looks delicious! I just rendered down 8# of lard and am excited to make my first lard crust this Thanksgiving. I only need one crust, could I freeze the other part for later or would you recommend cutting the recipe down instead?
Wonderful flaky crust for turkey pot pie. This is a favorite at our house full of turkey hunters. The recipe made enough for double crust pot pie and two blind baked crusts for later.
I’ve never baked/cooked with lard before – I’ve seen pig & cow options to buy. Which one? Thank you! I’ve been intimidated to make my own pie crust too & deciding to give it a try before thanksgiving!
Yummy I am making this for thanksgiving
Absolutely perfect so tender and flakey beautiful taste this is my go too, thank u so much. Finding and making the holy grail pie crust is a task I used to do half butter half lard no more. This dough was so nice to work with, ppl u won’t be disappointed.
I love this pie crust recipe it makes 2 deep dish apple pies
I only need one pie crust. Would it be okay to wrap the other two dough balls in saran wrap and keep in the fridge a couple of days? I plan on making one pie on Monday and the other two on Wednesday.