There’s something so satisfying about making a homemade pie crust, especially when it’s as simple as flour, salt, lard, and water. This back-to-basics recipe doesn’t require fancy ingredients or complicated steps—just a few essentials and a little bit of know-how. Yet, it consistently yields a crust that’s both tender and sturdy enough to handle all sorts of fillings, from a delightful caramel pecan pie to a hearty chicken pot pie. If you’ve never tried working with lard, let me assure you: it’s well worth the venture into a less-common baking fat.
One of the greatest benefits of using lard in pie dough is the texture it produces. Lard tends to create a flakier, melt-in-your-mouth crust than many other fats. It has a higher melting point than butter, which means the pockets of fat within your dough hold their shape until they hit the heat of the oven. As those pockets melt, they release steam that puffs up the surrounding dough for that coveted, flaky bite. Shortening shares some similarities with lard—also having a higher melting point than butter—but many bakers prefer the taste that lard imparts. Meanwhile, butter contributes a rich, creamy flavor that is undeniably delicious, but it has a lower melting point, which can make it trickier to work with and more prone to shrinkage.
Even though lard, shortening, and butter all bring something different to the table, my favorite approach is to stick to lard alone for this recipe. By simplifying the ingredients, you let the pure, savory essence of the dough shine through. This simplicity also guarantees that you won’t lose valuable flakes and structure by mixing multiple fats. Of course, if you only have shortening or butter on hand, you can still whip up a pie crust—but part of what makes this particular recipe special is the way lard consistently delivers that perfect combination of tenderness and stability.
Another reason I love this recipe is that it’s practically foolproof, even for novice bakers. Flour, salt, lard, and water are all you need, so you can focus on technique rather than rummaging for eggs, sugar, or additional ingredients. Those more complex recipes that call for egg or sugar certainly have their merits, but there’s a certain charm in nailing a classic, no-frills crust. The end result is a dough that’s easy to roll out, doesn’t tear at every turn, and bakes up beautifully for sweet or savory pies alike.
In short, sometimes the simplest methods prove to be the best, and this lard-based pie crust is a stellar example. Its understated ingredient list makes for a supremely flaky, melt-in-your-mouth result that can withstand filling after filling. Whether you’re trying your hand at a family-favorite apple pie or venturing into savory territory with a chicken pot pie, you’ll be well-equipped. So roll out your dough, fill it to the brim, and bake with confidence—this classic pie crust is one that will keep you coming back time and time again.
Old Fashioned Pie Crust
Ingredients
Single Crust
- 1 cup all purpose flour
- ½ tsp salt
- ⅓ cup lard
- 2 tbsp cold water
Double Crust
- 2 cups all purpose flour
- 1 tsp salt
- ⅔ cup lard
- ¼ cup cold water
Instructions
For Single Crust
- In a small mixing bowl, whisk together 1 cup all purpose flour and ½ tsp salt.
- Using a pastry cutter, fork, or 2 knives, cut ⅓ cup lard into the flour/salt until the mixture is the texture of large grains or tiny peas.
- While mixing with a fork, sprinkle the 2 tbsp cold water in, a little at a time, until all the flour is moistened.
- Press dough into a ball and continue below.
For Double Crust
- In a small mixing bowl, whisk together 2 cups all purpose flour and 1 tsp salt.
- Using a pastry cutter, fork, or 2 knives, cut ⅔ cup lard into the flour/salt until the mixture is the texture of large grains or tiny peas.
- While mixing with a fork, sprinkle the 2 tbsp cold water in, a little at a time, until all the flour is moistened.
- Press dough into a ball, divide in half, and continue below.
Cool - or Not
- If desired, wrap dough ball in plastic wrap, and place in the refrigerator for 30-60 minutes. This generally isn't necessary since lard has a higher melting point than other fats.
Rolling Out
- On a lightly floured surface, roll out dough ball to desired size, using just enough extra flour to prevent sticking to surfaces. Roll out to about 1" wider than baking dish or pan.
- Carefully fold rolled-out crust in half, then in half again, and move to baking dish or pan.
- Unfold and move into place, using care to avoid stretching and tearing.
- Single crust only: fill with desired prepared filling and shape the edge as desired.
- Double crust only: after placing bottom crust, add desired prepared filling. Roll out the second dough ball using the same method. Fold in half and half again, and place on top of filling. Unfold. Roll/tuck top crust edge under the edge of bottom crust and gentle press together. Shape edge as desired.
- Baking pie according to original recipe instructions.
To blind bake
- If your recipe calls for a precooked bottom crust, line placed crust with parchment paper and fill with pie weights or beans. Bake in a preheated 425℉ oven for 12-17 minutes, until crust begins to brown. Then follow original recipe instructions.
Notes
Nutrition
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