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 (6 1/2 oz) cold unsalted butter, cut into 1/2-inch (12-mm) cubes
- 8 tablespoons (4 oz) cold lard, cut into 1/2-inch (12-mm) cubes
- 4 to 6 tablespoons ice water
Instructions
- 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.
Nutrition
Serving: 1 portionCalories: 214 kcalCarbohydrates: 22 gProtein: 3 gFat: 13 gSaturated Fat: 8 gMonounsaturated Fat: 3 gTrans Fat: 1 gCholesterol: 33 mgSodium: 305 mgFiber: 1 gSugar: 2 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe © 2002 Cook’s Illustrated. Photo © 2019 Lynne Ann Mitchell. All rights reserved.
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.
Absolutely the best pie crust I have ever made. I usually use lard in my pie crusts and I ran across this one in my web search. Made Christmas pies with this recipe, and one wife at dinner was amazed that her husband didn’t leave his pie crust for her to eat! Also, I always had to cover the outer crust on pecan pies but with this recipe the outer crust was perfectly browned by the time the pies had finished baking.
A question: Can this crust be used for savory dishes like quiche? If not, could you make it savory by removing the sugar?
Hey Sherry, The second time I made this crust I forgot the sugar and it was still fantastic! So when I want to make chicken pot pies I’ll just skip the sugar.
I have been making the original Cook’s Illustrated recipe for years to rave reviews. People cannot get enough of the crust. The effect of the substitution of lard is subtle. If you are looking for a crust recipe or even if you already have a favorite, you should give this one a try. You and your guests will be pleased.
P.S.The success of this recipe is partially due to the use of a food processor. It’s the best way to cut fat into flour. If you do not have one, borrow one for this recipe.
I made this pie crust adapted from Cook’s Illustrated. It was absolutely fantastic. The crust was so flaky and delicate, and the taste was very delicious. I love making pies, and this is the recipe that I will be using. Thank you so much.
What temperature do you cook tbis apple pie at ?
Let’s hope K.F. responds, Brenda! If not, we can perhaps do some research…