Tender & Flaky: The Leaf Lard Pie Crust
March 16, 2026 • 0 comments
- Prep Time:
- Servings: 2
Ingredients
- (4 oz (1 stick)) Butter
- (4 oz (1/2 C)) Pure Leaf Lard
- (11.25 oz (2 1/4 C)) Flour
- (1/3 C) Water
- (2 tsp) Apple Cider Vinegar
- (1/2 tsp) Salt
Directions
Cut butter into squares. Measure flour into stand mixer bowl, toss butter cubes and lard, rubbing lightly with fingers until lard pieces are approximately same size as butter pieces and all coated in flour. Do not over-handle. Set bowl in freezer for at least 10 minutes.
In a glass measuring cup, mix together water, vinegar and salt until salt is dissolved. Place measuring cup in freezer for at least 10 minutes.
Remove flour mixture from freezer and mix with paddle mixer attachment on low speed until mixture is uniformly crumby.
Add water and vinegar mixture all at once, continue to mix on low until dough comes together in a shaggy ball.
Remove dough from mixer, divide into two portions, flatten each into a disc. Place each disk between two sheets of waxed paper and chill for at least 1 hour and up to 3 days before rolling and forming into pie crusts.
** For savory pies, I sometimes add 1 tsp dried thyme to the flour mixture. For sweet pies, I like to sprinkle cinnamon sugar on the top crust before baking.
