Old Fashioned Pie Crust
Discover the secret to a flaky, tender pie crust with this old-fashioned lard recipe. Perfect for sweet or savory pies, it’s a classic you’ll love!
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 Values are for 1 serving (⅛) of a single crust. Double the values for a double crust.
Nutrition
Calories: 134kcalCarbohydrates: 12gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 8mgSodium: 146mgPotassium: 17mgFiber: 0.4gSugar: 0.04gCalcium: 3mgIron: 1mg