Flaky Lard and Butter Pie Crust (Foolproof Recipe)
Make a flaky, tender pie crust with lard and butter. Foolproof, flavorful, and perfect for sweet or savory pies.
Equipment
Ingredients
- 3 cup (370 g) all-purpose flour
- 1 tbsp (7.5 g) cornstarch
- 1 tsp (5 g) salt
- 10 tbsp (128 g) leaf lard or lard, chilled
- 8 tbsp (113 g) butter chilled and cut into small cubes
- 1 large egg
- 1 tbsp (15 ml) white vinegar
- ice cold water
Instructions
- Mix Dry Ingredients: Whisk together flour, cornstarch, salt in a large mixing bow. Add the leaf lard by the tablespoonful and butter cubes.
- Cut in the Fat: Add the leaf lard by the tablespoonful and butter cubes. Cut the fats into the flour using pastry blender or scrapers until coarse crumbs form. The mixture should hold shape when lightly pressed.
- Make Egg-Vinegar Mixture: Crack an egg in a glass measuring cup (2 cup, about 480 ml, size), and add vinegar. Pour cold water to measure the liquid to reach 2/3 cup (158 ml) amount. Beat the mixture well.
- Add Liquid to Dry Mixture: Drizzle about 1/2 cup (120 ml) of liquid around the crumb mixture and stir gently with a fork. Add more liquid only to dry spots until the dough is moistened (not sticky). Some crumbs are okay.
- Gather and Chill Dough: When the dough mixture is moistened without being too sticky or dry, dump it on a lightly floured surface. Gather up the dough. Divide the dough in half. (If I am making a double crust pie, I usually make the bottom crust dough to be slightly larger than the top crust portion) Shape into disks, wrap in plastic, and chill for at least 1 hour.
- Roll Out the Dough: If the chilled dough feels too firm, give it a few firm taps with the rolling pin to loosen. Lightly flour your work surface and rolling pin. Roll the dough from the center outward, turning it a quarter turn after each roll to keep it even. Aim for a 13-inch (33 cm) circle. Slide your fingers under the dough occasionally to prevent sticking, dusting with a touch more flour only if needed.
- Flute the Edges: Transfer the pastry to fit into a pan, gently nudging it down the sides of the pan. Lift up the overhanging dough and fold it under. Create the flute by using your thumb and forefinger to make a V pattern. Cover with plastic and refrigerate until ready to use.
Video
Notes
Food Processor Method: Combine flour, cornstarch, and salt in a food processor. Pulse in lard and butter until pea-sized. Slowly drizzle in the egg-vinegar mix, stopping before the dough forms a ball. Some crumbs are fine.
Blind Bake (Par-Bake): For custard or cream pies, line the crust with foil or parchment, fill with pie weights (or dried beans), and bake at 375°F for 10–12 minutes. Remove weights and cool before filling.
Pro Tips for Flakiness:
- Keep everything cold—freeze butter cubes for 10 minutes before using.
- Add liquid gradually; a slightly dry dough bakes flakier than an over-hydrated one.
- Always chill the shaped crust before baking; it helps the edges hold their shape.
- Use a glass pie pan if possible—you can see the bottom browning for perfect doneness.