Classic Lard Two-Crust Pie Pastry

Classic Lard Two-Crust Pie Pastry

Made  times
SandraJ 0

"The way a pie crust should be made."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 15 m servings 268 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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.


Most helpful
Most positive
Least positive

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 ...

I have been using this same one for over 50 years. my mom always had me make the pies,she said mine came out better than hers. I noticed there wasn't any temperature or time listed. For people ...

Terrible recipe. The measurements cannot be correct. It was far to dry and would not even come close to forming dough, even with twice as much water added. Measurements should always be given b...

Other stories that may interest you