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At a glance: Lard Pie Crust — The Flakiest Seed Oil Free Pastry: serves 16, cooked in butter and lard, with no seed oils.
New to cooking with lard? Our guide explains what lard is and how to render it.
Lard produces the flakiest pie crust because its fat crystals are larger than butter's, creating more distinct layers when they melt during baking. The combination of lard (for flakiness) and butter (for flavour) produces a crust that is better than either alone. This is the technique used by American grandmothers before Crisco convinced them that vegetable shortening was a modern improvement.
Crisco contains partially hydrogenated vegetable oil — industrial trans fats. Lard contains no trans fats, no seed oils, and produces a superior crust.
Lard Pie Crust Recipe
Ingredients
- 300g (2½ cups) plain flour
- ½ tsp fine sea salt
- 1 tsp sugar
- 120g (½ cup) pasture-raised lard, very cold, cut into 1cm pieces
- 60g (4 tbsp) grass-fed butter, very cold, cut into 1cm pieces
- 80-90ml (⅓ cup) ice water
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Fatworks Pasture-Raised Leaf Lard- Kerrygold Unsalted Butter
Method
- Combine the flour, salt, and sugar in a large bowl.
- Add the cold lard and butter pieces. Using your fingertips, work the fat into the flour by pressing and rubbing until the mixture looks like rough breadcrumbs with some pea-sized pieces remaining. Work quickly — warm hands melt the fat.
- Add ice water 1 tablespoon at a time, tossing with a fork after each addition. Stop when the dough just holds together when squeezed — it should look shaggy, not smooth.
- Divide the dough in half. Press each half into a flat disc. Wrap in cling film. Refrigerate for at least 1 hour (overnight is better).
- When ready to use, roll one disc on a lightly floured surface to about 3mm thickness. Use for the pie base. Repeat with the second disc for the lid.
- This recipe makes enough for one double-crust 23cm (9-inch) pie.
Why is lard better than butter for pie crust?
Lard's fat crystals are larger and more plastic than butter's, creating more distinct flaky layers in the baked pastry. Butter adds flavour but can produce a denser crust if overworked.
Is lard pie crust seed oil free?
Yes. Pasture-raised lard and grass-fed butter contain no seed oils. Do not use Crisco or vegetable shortening, which contain seed oils.
Why ice water?
Cold water prevents the fat from melting. Any warmth in the ingredients starts to melt the fat and reduces flakiness.
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Cooking for Thanksgiving? This recipe is part of our seed-oil-free Thanksgiving menu, with every dish and a day-by-day cook-ahead plan.
Part of: Traditional Cooking Fats Guide — Tallow, Ghee, Lard, Butter
Try next: Suet mince pies with lard and butter pastry · Find more in: American recipes · Desserts & Baking recipes · Butter recipes · Lard recipes · All recipes
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