Great Grandmother’s Lard Pie Crust
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There’s something magical about stepping into the kitchen and whipping up a recipe that’s been passed down for generations. For me, that recipe is my Great Grandmother’s Lard Pie Crust.
It’s the kind of crust that turns an ordinary pie into an extraordinary one, with its tender layers and rich, flaky texture. Every time I make it, I feel connected to the past, imagining my great-grandmother rolling out this same dough in her kitchen.
Great Grandmother’s Lard Pie Crust
It doesn’t matter what pie you make or for what occasion you bake it; this crust is the perfect foundation. Fruit pies, custard pies, pot pies a crust is needed and making homemade crust is not nearly as intimidating as I thought or it might seem to you!
That said, let me tell you – I’m no stranger to grabbing a package of pre-made pie dough from the store. Sometimes, well, a lot of the time, life is busy, and store-bought crusts are a lifesaver. I do it all the time and have zero shame about it.
Gather Your Ingredients
To make this recipe, you’ll need just a handful of ingredients, but each one plays in important role.
- 2 cups lard (COLD)
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 egg
- Milk (just shy of 1 cup)
- Extra flour for rolling out dough
The key to a successful homemade pie crust is COLD ingredients. The lard, milk, and egg should be as cold as possible. Keeping everything chilled prevents the fat from melting too soon, creating those beautiful, flaky layers when the crust bakes.
How To Make Great Grandmother’s Lard Pie Crust
- Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour and the salt to ensure the salt is evenly distributed in the dough. - Cut in the Lard
Add the cold lard to the flour mixture. Using a pastry cutter, two knives, or even your fingers, work the lard into the flour until the mixture resembles coarse crumbs. You’re looking for pea-sized bits of lard scattered throughout that will melt during baking to create pockets of steam, resulting in a flaky crust. - Prepare the Liquid
In a small bowl or measuring cup, crack the eff and beat. itlightly. Add enough cold milk to bring the total liquid to 1 cup total. Stir to combine. - Combine Wet and Dry Ingredients
Slowly pour the egg and milk mixture into the dry ingredients. Stir gently with a fork or your hands until the dough starts to come together. Be careful not to overmix- the dough should be slightly shaggy but cohesive. - Turn Out and Knead
Lightly flour a clean work surface and turn the dough out onto it. Sprinkle a little extra flour on top if the dough feels sticky. Knead gently, just enough to bring the dough together into a smooth ball. Again, avoid overworking the dough, as this can activate the gluten in the flour, making your crust tough instead of tender. - Divide and Chill
Divide the dough into four portions if you’re making two double-crust pies or two portions for single-crust pies. Flatten each portion into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough makes it easier to roll out and helps prevent shrinking during baking. - Roll Out the Dough
When ready to use the dough, lightly flour your rolling surface and pin. Roll the dough from the center outward, turning it occasionally to ensure even thickness. This recipe makes roughly 2 double-crust pies, but the exact yield will depend on the size of your pies and how thick or thin you roll the dough. - Trim and Shape
Place the rolled-out crust into your pie dish, letting it drape over the edges. Trim any excess dough, leaving about an inch of overhang if adding a decorative edge or top crust. Use a fork or your fingers to crimp the edges for single-crust pies. - Use Pie Weights for Blind Baking
If your recipe calls for baking the crust without a filling (blind baking), line the crust with parchment paper and fill it with pie weights, dried beans, or rice. This prevents the crust from puffing up during baking. Bake at 375 degrees for 15-20 minutes, remove the weights and parchment paper, and bake for another 5-10 minutes until golden.
Common Questions
Why Do Cold Ingredients Matter?
Cold ingredients are essential for a flaky crust. When the cold lard hits the hot oven, it melts and creates steam, forming highly prized after flaky layers. If the lard warms up too much while working the dough, it can blend too thoroughly with the flour, leading to a dense, greasy crust.
Why Does Overworking the Dough Make It Tough?
When you overwork pie dough, you activate the gluten in the flour. While gluten is great for bread, it is not ideal for pie crust. Too much gluten makes the crust chewy and tough instead of light and tender. Handle the dough gently and stop mixing as soon as it comes together.
How Many Pies Will This Recipe Make?
This recipe makes roughly two double-crust pies or 4 single-crust pies using the standard 9-inch pie pans. Yield will definitely depend on the size of your pans, larger or smaller than 9-inch deep dish pie plates, and also how thick or thin you roll your dough.
Why Use Pie Weights
Pie weights are a baker’s best friend when it comes to blind baking. They keep the crust from bubbling up and ensure an even bake. Dried beans or rice work just well if you don’t have pie weights. Just don’t plan on using the beans or rice in recipes afterward.
Can I Freeze the Dough?
For Sure! Wrap the dough discs tightly in plastic wrap and store them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw in the refrigerator overnight before rolling out.
Flavors of Pies to Bake
Now that you’ve got the perfect lard pie crust let’s talk about the delicious pies you can fill it with. From classic to creative, here are a few of my favorites:
- Apple Pie: A timeless favorite. Try my recipe!
- Sugar Cream Pie: The official pie of Indiana. Try my recipe!
- Pecan Pie: A holiday favorite and my Mom’s recipe. Try my recipe!
- Cherry Pie: Sweet and Tart. Try my recipe!
- Lemon Meringue: Tart and Creamy. Try my recipe!
Great Grandmother’s Lard Pie Crust
Ingredients
- 2 cups of lard – cold
- 4 cups all- purpose flour
- 2 teaspoons salt
- 1 egg
- milk – little less than 1 cup
- extra flour for rolling
Instructions
Combine Dry Ingredients
- In a large mixing bowl, whisk together the flour and salt to evenly distriute the salt.
Cut in the Lard
- Add the cold lard to the four mixture. Using a pastry cutter or two knoves, cut the lard into the flour until the mixture resembles coarse crumbs with pea-sized bits of lard. This step ensures a flaky crust
Prepare the Liquid
- Crack the egg into a 1-cup measuring cupa dn beat it lightly with a fork. Add milk to the cup until the total liquid measures 1 cup. Stir to combine milk and egg.
Mix the Dough
- Gradually pour the egg and milk mixture into the flour and lard mixture. Stir gently with a fork or your hands until the dough comes together. Avoid overmixing, as this can lead to a tough crust.
Flour the Surface
- Lightly flour a clean, flat surface. Turn the dough out onto the floured area. If the dough is sticky, sprinkle a bit of extra flour on top.
Work the Dough
- Gently knead the dough for a few times to bring it together. Add just enough extra flour to eliminate stickiness, but be careful not to overwork the dough – it should remain soft and pliable.
Divide and Chill
- Divide the dough into two or more portions, depending on your pie needs. Shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling out. Chilling helps the dough firm up and makes it easier to handle.
Roll It Out
- On a lightly floured surface, roll out the dough with arolling pn to your desired thickness. Work from the center outward, turning the dough occasionally to prevent sticking.
Cut the Crust to Shape
- Once the dough is rolled out, use your pie pan as a guide. Gently lay the rolled-out crust over the pan, letting it drape over the edges. Press the dough lightly into the corners and up the sides of the pan. Use a sharp knife or kitchen scissors to trim the excess dough, leaving about a 1-inch overhang. For a decorative edge, fold the overhang under itself and crimp with your fingers or a fork. If making a top crust, roll out a second portion of dough, cut to fit, and follow your pie recipe's instructions sealing and venting.
Notes
- Cold Ingredients Are Key: keep the lard and milk cold for the flakiest results.
- Don’t Overwork the Dough: Overworking can lead to tough crust.
- Freeze for Later: Unbaked dough discs can be frozen for up to 3 months. Thaw in the fridge before rolling out.
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
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.
I find most recipes either shrink or are not flaky. I was experimenting with pork lard from the friend and was pleasantly surprised how flaky and that the dough did not shrink