All-Lard Pie Crust – a delicious recipe with flour, salt, lard, egg, vinegar, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, whisk together the flour and the salt.
2
Using a pastry cutter, fork, or your fingers, cut the lard into the flour mixture until it is in coarse pea-sized lumps.
3
Stir together the beaten egg and vinegar and add enough ice water to make 1 cup. Pour this into the lard/flour mixture slowly, stirring as you go.
4
Stir the dough with a fork until it comes together in a ball. You may need to drizzle in a little more ice water.
5
Using your hands, gently press the dough together into a ball and divide into three pieces. Press each ball into a disc, wrap in plastic wrap, and refrigerate until ready to use.
6
Bake the crust according to the directions in your recipe. (Each ball of dough will make one double-crust pie.)
637
kcal
Calories
4
g
Fat
126
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 1/2 cups all-purpose flour, 2 teaspoons salt, 1 pound lard, 1 egg, beaten slightly, and more.
Yes, All-Lard Pie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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