The Lard Tub Pie Crust Recipe

READY IN: 4hrs




  • Check your lard, it should have no smell or taste, if it does, it is probably rancid.
  • Get a large size bowl and add your flour and salt.
  • Take your cup of lard and put it in the bowl a spoonful at a time.
  • Cover the bits of lard with flour from the bowl.
  • Cut the lard into the flour with a sturdy pastry cutter (Get one with ridged blades if you can) to pea sized bits.
  • Dribble the water into the mixture all at once.
  • Use your hand to work the water into the dough, I like to scoop the mixture from the edges and smoosh it in the center of the bowl.
  • You are done mixing when the mixture will stick together as a complete blob. It is like making biscuits don't overwork the dough.
  • Form a ball and weigh it on a scale, mine weighed about 600 grams.
  • You might want to clean your hands for the next step. Get some cellophane wrap ready.
  • Divide the ball into three little balls each a third of the total weight of the original (about 200 grams). Wrap the 3 balls in the cellophane wrap. Put in the fridge, ideally for 24 hours, but 4 hours is fine.