Lard Crust Pumpkin Pie — The Flakiest Possible Pastry

At a glance: Lard Crust Pumpkin Pie — The Flakiest Possible Pastry: serves 8, cooked in lard, with no seed oils.

A lard pie crust is flakier than a butter crust. This is food science, not nostalgia. Lard contains minimal water compared to butter (about 2% vs 17%), which means less steam generation, less gluten development, and more distinct flaky layers. Crisco was introduced in 1911 as a lard substitute. The marketing worked. The pie crust got worse.

Lard Crust Pumpkin Pie — Recipe

Serves: 8 · Prep: 45 min · Cook: 55 min

Lard crust:

• 2 1/2 cups all-purpose flour
• 1 cup pastured lard cold and cubed
• 1/2 tsp salt
• 6-8 tbsp ice water

Pumpkin filling:

• 1 can (425g) pure pumpkin puree
• 2 eggs
• 3/4 cup heavy cream
• 1/3 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/2 tsp salt

Method

1. Work cold lard into flour and salt with your fingertips until it resembles coarse crumbs. Some pea-sized pieces remaining is correct.
2. Add ice water 1 tbsp at a time until the dough just holds when pressed. Flatten into a disc, wrap, refrigerate 1 hour.
3. Roll chilled dough to 12-inch circle. Transfer to a 9-inch pie dish. Crimp edges. Refrigerate while making filling.
4. Preheat oven to 375°F.
5. Whisk pumpkin, eggs, cream, maple syrup, and spices until smooth. Pour into chilled shell.
6. Bake at 375°F for 15 minutes, reduce to 325°F, bake 40 more minutes until set with a slight jiggle in the centre.
7. Cool completely (at least 2 hours) before slicing. Serve with whipped cream.

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