Mom’s Lard Pie Crust

Where can you find lard for lard pie crust?

Lard is available in most grocery stores; you can find it with the shortening and oils in or near the baking section. There are two types of lard—regular and leaf lard. Both types work for this crust; although bakers rate leaf lard higher than regular lard, it comes at a price premium. Leaf lard is a bit harder to find; check at the meat counter or with a butcher shop if your grocery store doesn’t carry it.

Can you use butter instead of lard when making this pie crust recipe?

You can make a substitution, but in the case of lard and butter, it’s not a straight one-to-one swap. If you’re using butter, add an extra tablespoon per 1/4 cup. (Or skip the conversions and use our classic all-butter pie crust recipe.) Shortening, like lard, is 100% fat, so you could do a direct one-to-one substitution.

Do you have to chill the lard pie crust dough before rolling it out?

Lard has a lower melting point than butter, so this dough definitely benefits from chilling before rolling it out. It's also a good idea to chill the crust after you’ve put it in the pie plate. (You can keep it in the refrigerator for up to 3 days before rolling it out or wrap it tightly and freeze it for up to 3 months.) Find more tips for baking the perfect crust, like making a pie shield and blind baking, then make some pie!

—Hazel Wheaton, Taste of Home Book Editor