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Lard Pie Crust Best Ever




Source of Recipe


A lady on ebay listed this 1066hastings


List of Ingredients




Lard Pie Crust
2 cups all purpose flour
1/2 tsp. salt
1/2 to 3/4 cup lard, cold from fridge
1 tsp. lemon juice or white vinegar
4 to 6 Tbsp. very cold water

Mix the flour and salt together in a large bowl. With a pastry cutter, two knives or your fingertips, mix half the lard with with the flour mixture until you have bits that look like bread crumbs. Mix in the remainder of the lard until you have lumps the size of small peas. You want those blobs to make flakes in the dough. Lard also works great in a food processor.Use the steel blade and pulse on and off until the breadcrumb stage is reached, then add the remainder of lard and pulse very briefly until the lumpy peas form. I usually use 3/4 cup of lard but that does leave the crust with a pronounced "lardy" flavor so use the 1/2 cup if making a pie with delicately flavored filling.
Next, add the water and lemon juice or vinegar to the flour and lard mixture and stir lightly with a fork until it just holds together. I use white vinegar because I never have lemon juice on hand. Adding these acidic products is a old fashioned belief that they make a tender crust. The cold water need not be iced water when working with lard, cold tap water is fine. Start with the 4 Tbsp. and add more water only if you have a very dry mix.

Turn the crumbly dough out onto a floured surface and knead gently until it forms a soft, smooth supple dough. No dough feels as exquisite to the touch as lard dough. Just knead it very quickly and softly so you do not melt the lard. You are really just gathering the contents of the bowl into a ball of dough. You can roll it out right away, chill it for half an hour(a good idea in hot weather), chill overnight, keep in the fridge well wrapped for up to a week, or freeze(it freezes great!)

Recipe