Never Fail Pie Crust
A flaky, tender pie crust made with lard. This recipe yields two crusts and is perfect for both sweet and savory pies.
Ingredients
- 946 ml all-purpose flour
- 473 ml chilled lard
- 14.8 ml white sugar
- 4.93 ml salt
- 118 ml ice water
- 1 egg
- 14.8 ml distilled white vinegar
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 109 mg
- Iron: 24.1 mg
- Magnesium: 117 mg
- Phosphorus: 640 mg
- Potassium: 605 mg
- Zinc: 4.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 946 ml all-purpose flour
- 473 ml chilled lard
- 14.8 ml white sugar
- 4.93 ml salt
- 118 ml ice water
- 1 egg
- 14.8 ml distilled white vinegar
Let's Cook
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Step 1.
In a large bowl, combine 4 cups all-purpose flour, 2 cups chilled lard (cut into small pieces), 1 tablespoon white sugar, and 1 teaspoon salt. Use a pastry blender or your fingers to cut the lard into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
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Step 2.
In a small bowl, whisk together 1/2 cup ice water, 1 egg, and 1 tablespoon distilled white vinegar. Pour the liquid mixture into the flour-lard mixture and stir with a fork or your hands just until the dough comes together. Do not overmix.
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Step 3.
Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling out. This resting time allows the gluten to relax and the fat to firm up, making the dough easier to handle.