Classic Lard Two-Crust Pie Pastry Recipe - Allrecipes.com
Classic Lard Two-Crust Pie Pastry Recipe
  • READY IN hrs

Classic Lard Two-Crust Pie Pastry

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"The way a pie crust should be made."

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Original recipe makes 1 double-crust pie pastry Change Servings
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  • PREP

    15 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.
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Reviews More Reviews

Nov 25, 2014

I've been using this pie crust recipe for decades. I no longer experiment with other recipes because nothing compares to this recipe my grandma always used. If I'm making four or more pies at a time, I use my food processor. My lard is always kept in the fridge, and before I begin, I place a glass of water in the freezer. (Cold ingredients ensure a more workable dough.) I briefly pulse the flour, lard, and salt to form pea-sized balls. I add between 4 and 6 T. of ice water, depending on humidity, until a ball forms. (A slightly sticky dough is easier to work with than one that's too dry.) Work quickly! Do not overwork the dough or allow the ingredients to warm to room temp! I bake the bottom crust for a few minutes before adding the filling. I've been told on many occasions, "This is the best pie I've ever had in my life!" ****I often skip refrigerating the dough if I'm making one or two pies and have no problems.

 

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Nutrition

  • Calories
  • 268 kcal
  • 13%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 292 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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