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Classic Lard Two-Crust Pie Pastry

Rated as 4.13 out of 5 Stars

"The way a pie crust should be made."
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Ingredients

1 h 15 m servings 268 cals
Original recipe yields 8 servings (1 double-crust pie pastry)

Directions

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  • Prep

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  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.

Nutrition Facts


Per Serving: 268 calories; 17.4 g fat; 23.8 g carbohydrates; 3.2 g protein; 16 mg cholesterol; 292 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
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

Hard as a rock, not fluffy or flakey and followed the recipe too. Going to go back to the food processor style. I've never been good with pie crust manually. Does it require special flour? How m...

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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 ...

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

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

This was a good base to start with. I just subbed the AP flour with the wheat free blend I use when baking for my husband. I think it turned out to be one of the best pie crusts I have ever made.