Lard Pie Crust

Yield is 2 pie crusts


Ingredients:

  • 3 cups All Purpose Flour

  • 1 & 1/2 teaspoons salt

  • 1/2 teaspoon baking powder

  • 1 cup leaf lard

  • 1 whole egg

  • 1 teaspoon apple cider vinegar

  • 5 tablespoons ice water

Method:

  • I like to use a food processor, but you can do this by hand as well.

  • Place AP flour in bowl of processor with salt & baking powder. Mix with a couple pulses.

  • Put in chunks of lard until you reach one cup. Blitz lightly until a crumb-like state is achieved.

  • In a separate bowl, whisk the egg, vinegar, and ice water. Add to processor & briefly process until it comes together. Do not over-mix or the final product will be tough.

  • Shape into 2 disks and place in the refrigerator for 1 hour before use.

  • If needed, blind bake in a pie tin, lined with aluminum foil and filled with dry beans. 14 minutes at 375 degrees. I blind bake for pumpkin pie.

Leaf Lard, Back FatBethanee WrightComment