Lard Pie Crust Recipes

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BUTTER PIE CRUST



Butter Pie Crust image

Pie crust from scratch makes a pie extra special. This butter pie crust recipe makes a flavorful, flaky pie crust that bakes beautifully.

Provided by Land O'Lakes

Categories     Crust     Butter     Savory     Baking     Dairy     Pie     Dessert

Yield 1 double pie crust

Number Of Ingredients 4

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Land O Lakes® Butter
4 to 5 tablespoons cold water

Steps:

  • Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
  • Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
  • 1-crust pie: Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.2-crust pie: Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.Baked unfilled pie shell: Prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F, 8-10 minutes or until lightly browned.

Nutrition Facts : Calories 250 calories, Fat 15 grams, SaturatedFat grams, Transfat grams, Cholesterol 40 milligrams, Sodium 200 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Sugar grams, Protein 3 grams

OLD-FASHIONED LARD PIE CRUST



Old-Fashioned Lard Pie Crust image

Provided by Mom

Categories     Dessert

Number Of Ingredients 6

1 cup all purpose flour
½ teaspoon salt
⅓ cup lard
¼ tsp vanilla extract (optional, but nice for a sweet pie vs. savory quiche)
6 tablespoons ICE COLD water
** MAKES ONE SINGLE CRUST**

Steps:

  • In a medium mixing bowl combine flour and salt and mix well.
  • Add ⅓ cup lard and using a pastry cutter or two knives, mix until pea sized crumbs appear.
  • Add ice water a tablespoon at a time, using a fork to combine the dough. (You may get by with less than 6 tablespoons which is why adding them one at a time works well)
  • Roll dough into a ball and wrap in plastic wrap.
  • Refrigerate a couple of hours or overnight.
  • Remove from plastic onto a well floured surface and roll into a circle just larger than your pie plate.
  • Carefully lift crust and place into pie plate.
  • Crimp edges, tucking excess dough as you go or cutting it off if you prefer.
  • Bake according to whatever pie recipe you're using.
  • Enjoy!

CLASSIC LARD TWO-CRUST PIE PASTRY



Classic Lard Two-Crust Pie Pastry image

The way a pie crust should be made.

Provided by SandraJ

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 1h15m

Yield 8

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
⅔ cup lard
5 tablespoons ice water, or as needed

Steps:

  • Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 6.7 g, Sodium 291.6 mg, Sugar 0.1 g

LARD PIE CRUST



Lard Pie Crust image

This delicate, puffy crust uses a combination of lard and butter for the richest flavor and the largest flakes. You can substitute more lard for the butter, but you will lose some of the complexity. Make sure to seek out rendered leaf lard from a good butcher or specialty market, or try your local farmers' market. It's the purest and best quality pig fat to use in a crust. Avoid processed lard from the supermarket at all costs; it's been hydrogenated to increase shelf life and can sometimes have an off or mildly rancid flavor, not to mention the dangers of hydrogenated fat to your arterial health. You can freeze this crust for up to 3 months. Defrost for 8 hours or overnight in the refrigerator.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 4h15m

Yield 1 (9-inch) single pie crust

Number Of Ingredients 5

1 1/4 cup/160 grams all-purpose flour
1/4 teaspoon/2 grams fine sea salt
6 tablespoons/85 grams/3 ounces unsalted European-style butter, chilled and cut into 1/2-inch pieces
4 tablespoons/57 grams/2 ounces chilled rendered leaf lard, cut into 1/2-inch pieces
2 to 5 tablespoons/30 to 75 milliliters ice water

Steps:

  • 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.
  • 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.

MIRACLE FLAKY LARD PIE CRUST



Miracle Flaky Lard Pie Crust image

'For years, I wondered why people raved about lard pastry. Mine was either falling-apart-tender or flaky and tough. But I'm glad to have persevered, becasue a lard crust made well has no equal. It is more tender, more flaky, and more crisp than any other and doesn't shrink even if baked only an hour after mixing. It also browns less fast than a butter crust, making it convenient for pies that require longer baking. Lard crust is ideal for savory pastries. You can use half butter, but it is not quite as light, though very close, and for savory food, I prefer the flavor of all lard. Pastry flour produces the most tender crust. I like to roll out the dough on whole wheat flour for extra texture and flavor, which is compatible with the lard flavor. The success of this crust depends on the quality and temperature of the lard.' -Rose Levy Beranbaum's The Pie & Pastry Bible. Cook time is freezer/refrigeration time.

Provided by skat5762

Categories     Dessert

Time 1h45m

Yield 1 9inch pie shell

Number Of Ingredients 7

1 1/3 cups pastry flour, plus 4 teaspoons (6.5 ounces/ 184 grams) or 1 1/3 cups all-purpose flour (if using all-purpose flour, reduce the water by 1 teaspoon for more tenderness)
1/2 teaspoon salt (use 3/8 teaspoon if using rendered caul fat)
1/8 teaspoon baking powder
1/2 cup cold lard (4 ounces/ 113 grams, if using commercial lard, use 1/2 cup plus 2 teaspoons; if using rendered caul)
1/4 cup ice water (2 ounces/ 59 grams)
4 teaspoons cider vinegar (0.7 ounce/ 20 grams)
2 tablespoons whole wheat pastry flour or 2 tablespoons wheat flour, approximately

Steps:

  • Place a medium mixing bowl in the freezer to chill.
  • Place the flour, salt and baking powder in a reclosable gallon-size freezer bag, and whisk them together.
  • Using a melon baller, scoop 1/2-1 inch balls of the lard directly into the flour, shaking the bag occasinally to distribute and cover them with the flour.
  • If the room is warm and the lard starts getting very soft, place the bag in the freezer for about 10 minutes before proceeding.
  • It is is still firm but squishable once it's all been added, using a rolling pin, roll together the lard and flour until the lard is in thin flakes.
  • Place the bag in the freezer for at least 30 minutes.
  • Empty the flour mixture into the cold bowl, scraping the sides of the bag to release all of it.
  • Set the bag aside.
  • Sprinkle on the ice water and vinegar, tossing gently with a rubber spatula to incorporate it evenly.
  • Spoon the mixture back into the plastic bag (if using caul fat, which is softer, the dough will already hold together, so it's easier to empty it out onto a piece of plastic wrap and knead it lightly from the outside of the wrap).
  • Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
  • Sprinkle the dough on both sides with a little whole wheat flour, wrap it with plastic wrap, flatten into a disc, and refrigerate for at least 45 minutes, preferably overnight.
  • STORES refrigerated up to 3 days; frozen, up to 3 months.
  • NOTE: When rolling the dough, roll it directly on the counter or on plastic wrap.
  • Sprinkle both sides of the dough and the counter or plastic wrap amply with whole wheat flour as needed to keep it from sticking.
  • (The whole wheat flour will not toughen it and will give it extra crunch and a lovely, wheaty flavor.) POINTERS FOR SUCCESS: Pay particular attention to temperature, keeping the lard well-chilled.
  • When mixing the lard flakes/flour mixture with the liquid, stir gently so as to maintain large flakes of lard.

Nutrition Facts : Calories 1640.9, Fat 104.3, SaturatedFat 40.5, Cholesterol 97.4, Sodium 1214.7, Carbohydrate 153.7, Fiber 4.9, Sugar 0.7, Protein 17

LARD PIE CRUST



Lard Pie Crust image

This tender flaky lard pie crust recipe is straight from my great grandma's recipe box. It practically melts in your mouth.

Provided by Carlee

Categories     Pie

Time 1h

Number Of Ingredients 4

1.5 cups all purpose flour
pinch of salt
1/2 cup lard (leaf lard if you can find it)
3-4 Tablespoons cold water

Steps:

  • Stir together flour and salt.
  • Cut in lard until you have a crumbly mixture.
  • Add just enough water to make it come together into a dough.
  • Pat into a flat disk and wrap with plastic wrap. Chill at least a half hour.
  • Roll into a thin circle and fit into your pie pan.

Nutrition Facts : Calories 134 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 12 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

MOM'S LARD PIE CRUST



Mom's Lard Pie Crust image

Mom always knew the best pie crusts are made with lard. The results of this recipe is one of the flakiest crusts I have ever had. It is so easy too!-Virginia Jung, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-10-inch crust.

Number Of Ingredients 4

1-1/2 cups all-purpose flour
Pinch salt
1/2 cup lard
3 to 4 tablespoons cold water

Steps:

  • In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs.

Nutrition Facts : Calories 201 calories, Fat 13g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 19mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

TENDERFLAKE RECIPE FOR PIE CRUST



Tenderflake Recipe for Pie Crust image

How to make a flaky, decadent pie crust that is just like your Grandma made. This is the classic Tenderflake recipe!

Provided by Karlynn Johnston

Categories     Dessert

Time 11m

Number Of Ingredients 6

5 1/2 cups all-purpose flour
2 teaspoons salt
1 pound Tenderflake lard
1 tablespoon vinegar
1 egg lightly beaten
ice water

Steps:

  • Whisk together flour and salt.
  • Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour.
  • In a 1 cup measure combine the vinegar and egg. Add the ice water to make 1 cup.
  • Gradually stir liquid into Tenderflake mixture, adding only enough liquid to make dough cling together.
  • Gently gather the dough into a ball and divide into 6 equal portions.
  • Wrap the portions and refrigerate for 15-30 minutes (if you are using right away) or freeze for future use.
  • When you are ready to use and the dough has chilled for at least another 15 minutes, roll out each portion on a lightly floured surface. If the dough is sticking, chill again for another hour or two. The dough must be cold to be flaky!
  • Transfer the prepared dough to pie plate.
  • Trim and flute shells or crusts and bake according to your pie recipe. Yield: 3 9-inch double crust pies or 6 pie shells.

Nutrition Facts : Calories 1096 kcal, Carbohydrate 87 g, Protein 12 g, Fat 77 g, SaturatedFat 19 g, Cholesterol 27 mg, Sodium 790 mg, Fiber 3 g, ServingSize 1 serving

BUTTER FLAKY PIE CRUST



Butter Flaky Pie Crust image

Butter makes this buttery flaky recipe the perfect crust for your pie!

Provided by Dana

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Time 4h15m

Yield 8

Number Of Ingredients 4

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
  • Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g

GRANDMA'S BEST PIE CRUST



Grandma's BEST Pie Crust image

The BEST pie crust you'll ever have! Made with butter and lard (or shortening) in the food processor, this is the flakiest and tender pie crust!

Provided by Nellie

Categories     Dessert

Number Of Ingredients 6

2 1/2 cups all purpose flour
1 teaspoon sugar
1 teaspoon salt
1/2 cup chilled unsalted butter (cut into cubes)
1/2 cup chilled lard (cut into cubes)
5 tablespoons ice water (I usually end up with about 6 tablespoons)

Steps:

  • Blend flour, sugar, and salt in processor just until processed.
  • Pulse the butter and lard in, blend until mixture resembles coarse crumbles.
  • Add 5 tablespoons ice water and pulse a few times until dough begins to clump together. Do not overwork. When it starts to come away from the edges, dump the dough on to a floured surface.
  • Add another tablespoon of ice water and, using your hands, mix the water into the dough just until it forms a ball. Add additional water until you get the ball shape needed.
  • Divide dough in half and form each half into a disc. Wrap the disc in plastic wrap and put it into the fridge for at least an hour.
  • If necessary, soften slightly at room temperature before rolling out.
  • I bake this at 375 degrees for about 15 minutes. But keep an eye on it, every oven is a bit different.

PIE CRUST



Pie Crust image

Alton Brown's Pie Crust recipe from Good Eats on Food Network is buttery, flaky and infinitely adaptable.

Provided by Alton Brown

Time 1h40m

Yield 1 (9-inch) piecrust

Number Of Ingredients 6

3 ounces (6 tablespoons) butter, chilled
1 ounce (2 tablespoons) lard, chilled
6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
1/2 teaspoon table salt
1/4 cup ice water, in spritz bottle
Approximately 32 ounces of dried beans, for blind baking

Steps:

  • Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
  • In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
  • Preheat oven to 425 degrees F.
  • Place 2 metal pie pans in the refrigerator to chill.
  • Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.
  • Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.

LEAF LARD CRUST



Leaf Lard Crust image

Provided by Amy Thielen

Categories     dessert

Time 1h45m

Yield two 9- or 10-inch pie crusts, enough for one double-crust pie

Number Of Ingredients 6

2 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon fine seat salt
6 ounces rendered leaf lard, cold, cut into cubes
2 tablespoons unsalted butter, cold, cut into cubes
4 to 6 tablespoons ice water

Steps:

  • Mix the flour, sugar, and salt in a large bowl. Add the lard and the butter, and cut them in with a pastry blender until the larger pieces are the size of peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of lard to flatten them.
  • Add 4 tablespoons of the ice water and mix with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball. You want to mix the dough as little as possible to ensure it stays tender.
  • Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  • Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften.

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  • Add flour and salt to the bowl of a food processor with knife blade attached. Pulse a few times to combine. Add lard and butter and pulse until coarse crumbs form (a little larger than peas). Sprinkle in ice water, 1 tablespoon at a time, pulsing after adding each one, until just moist enough to clump together when squeezed. Transfer dough to lightly floured work surface. Shape dough into a 1-inch thick disc and wrap tightly with plastic wrap; refrigerate one hour or longer (recipe note #2).
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