Ann LaFiandra's Lard Crust

By Molly O'Neill

Total Time
About 1 hour
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Ingredients

Yield:Crust for a 9-inch lattice-topped pie
  • 2cups flour
  • ¼teaspoon salt
  • 6tablespoons frozen lard, cut into 6 pieces
  • 7tablespoons cold water
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

1602 calories; 79 grams fat; 30 grams saturated fat; 35 grams monounsaturated fat; 10 grams polyunsaturated fat; 191 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 26 grams protein; 591 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

  1. Step 1

    Combine the flour and salt and place in a food processor. Add the lard and pulse until clumpy. Add the water, tablespoon by tablespoon, pulsing until the dough comes together in a ball. Divide into 2 flat rounds, wrap and refrigerate for 15 minutes to 1 hour before rolling out.

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