Lard Pie Crust
Updated Nov. 4, 2022
- Total Time
- 15 minutes, plus 4 hours' chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cup/160 grams all-purpose flour
- ¼teaspoon/2 grams fine sea salt
- 6tablespoons/85 grams/3 ounces unsalted European-style butter, chilled and cut into ½-inch pieces
- 4tablespoons/57 grams/2 ounces chilled rendered leaf lard, cut into ½-inch pieces
- 2 to 5tablespoons/30 to 75 milliliters ice water
Nutritional analysis per serving (1 servings)
1680 calories; 124 grams fat; 69 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 7 grams polyunsaturated fat; 122 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 18 grams protein; 794 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, briefly pulse together the flour and salt. Add the butter and lard and pulse until the mixture forms chickpea-size pieces (3 to 5 one-second pulses). Or, if making by hand, stir together the flour and salt. Use two knives or a pastry cutter to cut the butter and lard into the flour mixture until you get slightly smaller pieces, the size of green peas.
- Step 2
Add the ice water, 1 tablespoon at a time, and pulse or mix until the mixture is just moist enough to hold together. Form the crust into a ball, wrap with plastic and flatten into a disc. Refrigerate at least 4 hours before rolling out and baking.
Private Notes
Comments
I'd urge anyone reading this comment to give the recipe a try themselves, as the ratios are spot on and align with many other well-tested recipes. Julia Child, for example, has 2 cups of flour to 1 cup of fat. This recipe has 1.25 cups of flour to .625 cups of fat — the same 2:1 by volume. Cooks Illustrated has the same amount of fat as this recipe (they use shortening instead of lard) and about 15 grams more flour by weight (although the same volume measurement).
Lard is easy to render. Accumulate raw pork fat trimmings in a freezer bag or buy them from a butcher. Grind it or chop in a food processor with water to make it move through the blades. Dump the ground fat/water slurry into a pan with 2/3 empty space above the fat. Clip on a thermometer. On medium heat, stir to a boil, then wait for the temp to get about 225, NOT above 250 degrees. Temp shoots up after 212. Cool, strain then filter through a paper towel into a pan. Freeze wrapped in 1/4 pounds.
This is the best pie crust I've ever made. Although the lard and butter were very cold to start, the dough quickly got too warm to work (even after letting it sit overnight in the refrigerator). When I blind-baked the crust the sides fell a good bit. Next time I'll start with frozen lard and then freeze the crust (in the pie pan) overnight before blind-baking it. That should fix both problems.
Hydrogenated vs. partially hydrogenated is the issue. Partially hydrogenated fats are trans fats. Fully hydrogenated fats are not nearly as dangerous, but they are still fats with some saturated fats along for the ride. Some packaged lard is partially hydrogenated, but some is hydrogenated with the stiffness associated with hydrogenated fats mitigated with the addition of liquid oil. Pay attention to labels, stick to hydrogenated. If the lard is even a little bit rancid your nose will tell you.
This is probably the best crust you can make at home but not for beginners. I chilled flour and butter, froze leaf lard, used food processor. Will make again!
I’ve had the best luck with 2.5 cups flour to one cup fat. Half butter/half lard. 1 tsp salt 2 Tbs sugar. And iced water with vodka. A Cooks Illustrated tip. The alcohol prevents gluten formation and you’re guaranteed a flaky crumbly crust. I used to use half Crisco/ half butter. Now the lard/butter combo is my go to.