Lard Pie Crust – a delicious recipe with Flour, Salt, Lard, Water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
This will make an 8 or 9 inch crust.
2
For Two 9 inch crusts you will need:
3
2 c. four
4
1 Tsp. salt
5
2/3 c. lard
6
1/4 c. water
7
Mix flour and salt in a bowl.
8
Cut in lard with a pastry blender until small pea size particles are obtained.
9
Sprinkle with water a little at a time. Mix with fork until flour is moist.
10
Press into a ball and turn out onto a floured board. If making two crust pie, divide in half.
11
Roll out with a rolling pin. Try not to use too much extra flour because it makes the crust tough. Roll out to desired size. Usually about 1 inch bigger around than the pie plate.
12
Fold pastry in half and move up to pan. Unfold and put pastry into pan. Try not to stretch the dough because this causes shrinking while baking.
13
Sprinkle the top crust with a little sugar to evenly brown.
109
kcal
Calories
23
g
Carbs
3
g
Protein
CarbsProtein
* 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 4 ingredients. The key ingredients include: 1 cup Flour, 1/2 teaspoons Salt, 1/3 cups Lard, 2 Tablespoons Water.
Yes, 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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