This lard and butter pie crust is the flaky, tender, flavorful piecrust you’ve longed for but may not have had the nerve to make.
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Lard and Butter Pie Crust
This lard and butter pie crust is the flaky, tender, flavorful piecrust you’ve longed for but may not have had the nerve to make.
Ingredients
- 2 1/2 cups all-purpose flour stashed in the freezer until cold
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 13 tablespoons cold butter cut into 1/2-inch (12-mm) cubes
- 8 tablespoons cold lard
- 4 to 6 tablespoons ice water
Directions
- In a food processor fitted with metal blade, combine the flour, salt, and sugar.
- Toss in the butter cubes and process with five 1-second pulses.
- Toss the cold lard into the processor and continue pulsing until the butter is no larger than the size of peas and the flour is pale yellow and resembles coarse cornmeal, about four 1-second pulses. Dump the flour mixture into a medium bowl.
- Sprinkle 3 tablespoons of ice water over the flour mixture. Working quickly, use a fork to fluff and mix thoroughly. Squeeze a handful of dough—if it doesn’t stick together, add the remaining water, 1 tablespoon at a time.
- Handling the dough as little as possible, divide it into 2 balls, one slightly larger than the other. Flatten each portion of dough into 6-inch discs. Wrap in plastic wrap and refrigerate for 30 minutes.
- On a lightly floured work surface, roll each portion of dough to slightly larger than your pie plate. Carefully drape the slightly smaller portion of dough in the plate. If desired, prick the bottom crust with the tines of a fork, if desired.
- Fill with your favorite pie filling recipe, top with the remaining portion of dough and crimp the edges. Trim any excess dough that hangs over the edge. Freeze the unbaked pie for up to several weeks or transfer it to the fridge for at least 30 minutes before baking according to your recipe. Originally published January 9, 2002.
Show Nutrition
Serving: 1portionCalories: 214kcal (11%)Carbohydrates: 22g (7%)Protein: 3g (6%)Fat: 13g (20%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 33mg (11%)Sodium: 305mg (13%)Potassium: 53mg (2%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 874IU (17%)Vitamin C: 3mg (4%)Calcium: 31mg (3%)Iron: 1mg (6%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
This was one of the best pie crusts I’ve ever tasted. It was also one of the easiest to make. With this recipe in your arsenal, you’ll always get great compliments on your pies.
Originally published June 30, 2019
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Recipe © 2002 Editors of Cook's Illustrated. Photo © 2019 Lynne Ann Mitchell. All rights reserved. All materials used with permission.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
I made this for my family, after searching many years for the recipe that would take me back to my granny’s table eating a homemade pie.
Folks let me tell you. This is That Recipe.
Thank You so much for sharing it .
Forever Grateful 😁😍
You’re welcome, Crystal. We’re thrilled that this recipe evokes memories of your grandmother. I hope there are many delicious pies in your future.
It turn out perfect! So flaky and buttery. I to have always been surrounded by wonderful pie makers and now that they have passed away and I have 4 daughters and 8 granddaughters I thought this would be a great time to pass down to them the fun of making a pie from scratch.
That looks perfect, Cheryl. What a wonderful gift to share.
Hello. I do not have a food processor. Would a pastry cutter work just as well?
Absolutely, Kathryn! I use mine all the time. The older I get, the less washing up I want to do.
Decided at the ripe old age of 72 it was time to start making my own pie crusts. Can’t wait to try this recipe. I love pie and I love butter. Will let you know how it turns out. Will load up a picture of the pie when done tonight. Loved reading all of the comments.
Thanks, Sharon. We can’t wait to hear how it goes.
Just out of the oven.
It looks pretty flakey . . . was it?