Hi does anybody have a good pie crust recipe using lard.

I was trying a recipe that called for 4 cups flour and 2 cups
lard so I used one pound of lard (didn't measure) and 8 cups
flour and haven't put in the water yet as it seem so lardy
I don't know if I can fix it or not

Never use lard, sorry

that does not sound right let me look

sorry double post

2 cups flour and 2/3 cups lard is what i have so for 8 cups flour that would be 2 2/3 cups of lard

so with 4 cups of lard that should be about 12 cups of flour if i figured it right

That sounds sbout right. Good luck. Use ice water.

Defiantly chill or set in the freezer for a bit and do it in a cold area.

Enjoy your many pies!! You can roll the dough into balls big enough for one crust and freeze it.

Isn't there two cups in a pound?

Try adding 2 more cups of flour. The standard recipe is 1/3 cup fat to 1 cup of flour. Good luck. You can just form these into balls or disks, double wrap, and freeze for up to six months if you don't need all of these crusts today. I make mine 12 at a time and freeze.

I agree with angiecub, the ratio of fat to flour for pie crust is 1/3 cup of fat to 1 cup of flour. I use shortening, because it is a bit healthier (if there is such a thing), but lard makes a wonderful, tender pie crust. You say you used 1 pound of lard, but I am not sure how many cups are in a pound. If there are 2 cups of lard to a pound, and you used 4 cups of flour, you will need to add 2 cups of flour, and enough cold water to bring the dough together.

1 pound of lard,5 cups of flour, 1 egg beaten in a measuring up 1 tbs of vinegar then add water to make a cup...this the recipe I use.....it's on the lard box.....

I use 3c flour to 1c lard and have for more years than I care to remember. It has always turned out fine.

hve used the 1` pound lard,5 cups of flour 1 egg beaten with the 1 tbs vinegar , then added water to make the cup. wonderful crust...... thanks again for reminding me that this is so much better than the boughten crust!!!!!

My mother always said use 1 part shortening to 3 parts flour, a pinch of salt and enough cold water to make it stick together. always works for me.

I have always used 3 to 1 also. I also add 1 T vinegar and 5 T water with 1 egg beaten in. Makes the best crust.

That being said here is a recipe for pie crust using oil that a friend gave me years ago and it rivals my lard crust, believe it or not. It is easier too since it is rolled between two sheets of waxed paper.

Oil Pie Crust

1 ¾ cups flour
1 teaspoon salt
½ cup plus 2 Tablespoons oil
3 Tablespoons cold water
¼ teaspoon almond or vanilla extract, optional

Roll into 2 balls and then roll out between two sheets of waxed paper. Yield 2 crusts

Lard makes good pie crust but I never use it,

I want to thank everybody who replied to my inquiry about
pie crusts. I really appreciate it. Thanks again

This is my favorite pie crust recipe using lard

4 cups flour
1 Tbsp sugar
1 tsp. baking powder
1 tsp salt
1 1/2 cup lard (I don't measure..just use 3/4 of a 2 lb box)
Combine then add:
1 whole egg
1/2 cup water
1 tsp vinegar
Blend and add to lard mixture.Makes 4 single or 2 double pies. Freezes well. I roll in ball shape, wrap in saran and put in zip-lock bag.Will keep up to 2 weeks in refrigerator. The secret to rolling it out is to chill prior to rolling out. Use a cloth rolling pin cover and cloth pastry cloth using flour on both. Doesn't stick.

For years I made pie crust with lard because Grandma did and they were delicious. Well, I found out that you do not use as much lard as you do shortening. I now use oil and can't remember the amount of lard that is correct. Good luck.

Here's the one I use.



Pie crust



5 lbs regular flour
3 lbs butter crisco
1 tbls salt
1 cup white karo
3 cups water

mix together first 3 ingred with pastry cutter. disolve karo syrup with the water. add slowly stirring well.

makes 20 -30 pie crust
wrap individually in saran wrap and freeze

As I read this I thought you must be Canadian! This is what my family has used for years. I have been having trouble finding decent lard in the USA and finally have had friends or family send it to me.
This recipe never fails and freezes well also.

Opps the 1 pound lard, 5 cups regular flour, the egg, water and vinegar in the cup I use a pastry cutter to blend lard and flour and then add the rest.

I use a 5 gallon bucket and a drill with a extension paint stirrer.