Grandpa Chadwick's Lard Pie Crust

Makes 2 - 10 inch (25 cm) Crusts
Grandpa always made his pie with lard for the flakiest crust ever! It was always a treat to arrive every Sunday for his butter tarts and assorted pies. The crust would just melt in your mouth.
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  • 3 cups (330 g) all-purpose flour
  • ¼ teaspoon (3 g) salt
  • 1 cup (240 g) lard
  • 6-8 tablespoons (90 ml - 120 ml) ice water


In a large bowl combine flour and salt.  Add the lard, cutting with a pastry blender or 2 knives until the mixture resembles coarse crumbs.  Add the water, a tablespoon at a time until the pastry becomes combined.  Cut the dough in half.  Form each half into a ball and wrap in plastic wrap.  Chill the dough 30 minutes or longer.

Roll the dough on a lightly floured surface to a 12” (30 cm) circle.  Transfer to a 10” (25 cm) pie plate.  Crimp or flute the edge of the pie.  Fill the pie as recipe directs.   Top with second crust if crimping the edges together.  

Bake as directed.


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