Great Grandmother's Lard Pie Crust
Lard pie crust is the secret to perfectly flaky, tender, and flavorful pastry. It's easy to make and works beautifully for sweet or savory pies. Her'es a step by step guide to help you create this classic 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
Tips:
- 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
Calories: 2754kcalCarbohydrates: 191gProtein: 29gFat: 210gSaturated Fat: 52gPolyunsaturated Fat: 59gMonounsaturated Fat: 85gTrans Fat: 27gCholesterol: 82mgSodium: 2370mgPotassium: 298mgFiber: 7gSugar: 1gVitamin A: 119IUCalcium: 53mgIron: 12mg
Nutrition values are estimates, for exact values consult a nutritionist.
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