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5 from 1 vote

Lard and Butter Pie Crust

This easy lard and butter pie crust is light, flaky and perfect for sweet or savory recipes.
Prep Time10 minutes
Total Time10 minutes
Servings: 8
Calories: 136kcal
Author: Anna Chesley

Equipment

  • Food processor, optional

Ingredients

  • ¼ cup unsalted butter , chilled and cut into pieces
  • ⅓ cup lard , preferably leaf lard, chilled
  • 1 ½ cups einkorn flour , or regular all-purpose flour
  • ¼ teaspoon salt
  • 4 tablespoon ice-cold water

Instructions

To make this pie crust in a food processor:

  • Add flour, salt, butter, and lard to the bowl of the food processor. (If you have a scraper blade attachment, you'll find it helpful for this recipe.)
  • Pulse until the mixture looks like slightly damp beach sand, scraping the sides if necessary to make sure all butter and lard are incorporated.
  • Add water 1 tablespoon at a time, pulsing after each addition. Depending on your flour, you may find that 3 tablespoon is enough. When dough gathers completely into a ball (or two balls), it's ready.
  • Transfer to a covered bowl, or wrap well in plastic wrap, and let rest in the refrigerator for at least 30 minutes before using.

To mix this pie crust by hand:

  • In a large bowl, whisk together flour and salt until completely mixed.
  • Add the lard and butter. Cut together with a pastry cutter or fork, until mixture is dry, crumbly, and thoroughly mixed.
  • Slowly add water, 1 tablespoon at a time, mixing well after each addition. Continue working the dough with a pastry cutter or fork until the mixture pulls together into a smooth ball.
  • Transfer to a covered bowl, or wrap well in plastic wrap, and let rest in the refrigerator for at least 30 minutes before using.

Notes

  1. This recipe makes a crust for a one-crust pie. For a two-crust pie, you'll want to double the recipe.
  2. Store this recipe in the fridge for up to three days before using. If it's been chilled more than a few hours, you may need to let it warm on the counter for about 10 minutes before working with the dough.
  3. Freeze this dough up to three months. To use, allow to thaw slowly in the fridge overnight.

Nutrition

Calories: 136kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 74mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg