New this month
Classic Lard Two-Crust Pie Pastry

Classic Lard Two-Crust Pie Pastry

SandraJ

"The way a pie crust should be made."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 268 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • 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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 10
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

Turned out Chewey and a bit tough, had hard time getting it to just stick or form.

Most helpful
Most positive
Least positive
Newest

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 ...

Excellent recipe for those who are allergic to dairy. Easy to make and comes out flaky and nice.

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 ...

This is a basic recipe since time began. If you can't make this come out great then you better stick to the store bought.

No changes, and I will definitely make it again!

Went looking for a lard crust recipe to compare it to my Grandmothers recipe that I've had for forever... this is exactly the same and I've always thought my grandmothers crust was very flaky an...

I'm so glad to find this recipe. It is the recipe that I have used for years, but lost. Heavy on the lard, yes, but we don't eat pie often enough to matter.

rolled out perfectly!! easy

Turned out Chewey and a bit tough, had hard time getting it to just stick or form.

Other stories that may interest you