Classic Lard Pie Pastry Recipe

Flour: The base of the pastry, providing structure and texture.

Salt: Enhances the flavor of the pastry.

Lard: Adds flakiness and tenderness to the crust.

Ice water: Helps to bind the dough together without making it too sticky.

When cutting in the lard for this pie pastry, use a pastry blender or two knives to ensure the fat is evenly distributed. This will help create a flaky texture. Aim for pea-sized pieces of lard within the flour mixture. If the lard starts to soften, chill the mixture briefly to keep it cold.

• all-purpose flour - Substitute with whole wheat flour: Provides a nuttier flavor and more fiber, though the texture will be slightly denser.

• all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance, though you may need to adjust the amount of ice water.

• salt - Substitute with sea salt: Offers a slightly different mineral content and flavor profile.

• cold lard - Substitute with cold butter: Provides a rich flavor and flaky texture, though the pastry may be slightly less tender.

• cold lard - Substitute with vegetable shortening: Creates a similar texture and is a good option for vegetarians.

• cold lard - Substitute with coconut oil: Adds a subtle coconut flavor and is a good plant-based alternative.

• ice water - Substitute with cold milk: Adds a bit of richness and can help with browning.

• ice water - Substitute with cold vodka: Helps to create a flakier crust as the alcohol evaporates during baking.

• Refrigeration:

  • After preparing the dough, wrap each disk tightly in plastic wrap.
  • Store the wrapped disks in the refrigerator for up to 2 days.
  • Before using, let the dough sit at room temperature for about 10-15 minutes to make it easier to roll out.

• Freezing:

  • Wrap each disk of dough in plastic wrap, then place them in a resealable freezer bag.
  • Label the bag with the date and type of dough.
  • Store in the freezer for up to 3 months.
  • When ready to use, thaw the dough in the refrigerator overnight. Allow it to sit at room temperature for 10-15 minutes before rolling out.

• Pre-baked Pie Shells:

  • Roll out the dough and fit it into your pie pan.
  • Prick the bottom with a fork to prevent bubbling.
  • Freeze the unbaked pie shell in the pan for about 30 minutes to firm up.
  • Once firm, wrap the entire pie pan in plastic wrap and then in aluminum foil.
  • Store in the freezer for up to 2 months.
  • To bake, no need to thaw. Just add a few extra minutes to the baking time.

• Baked Pie Shells:

  • After baking the pie shell, let it cool completely.
  • Wrap the cooled pie shell in plastic wrap and then in aluminum foil.
  • Store in the freezer for up to 1 month.
  • To use, thaw the pie shell at room temperature for about 15-20 minutes before filling.

• Tips for Best Results:

  • Always use cold lard and ice water to ensure a flaky crust.
  • Handle the dough as little as possible to avoid toughening it.
  • For added flavor, consider adding a teaspoon of sugar to the dough if making a sweet pie.

• Preheat your oven to 350°F (175°C). Place the pie pastry on a baking sheet and cover it loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until warmed through. This method ensures the crust remains flaky and the filling is evenly heated.

• For a quicker option, use a toaster oven set to 350°F (175°C). Place the pie pastry on a small baking sheet and heat for 8-10 minutes. This is perfect for individual slices and maintains the texture of the crust.

• If you're in a rush, the microwave can be used, though it may slightly alter the texture. Place a slice of pie pastry on a microwave-safe plate and cover it with a damp paper towel to keep it from drying out. Heat on medium power for 1-2 minutes, checking frequently to avoid overheating.

• For a stovetop method, use a skillet over medium-low heat. Place the pie pastry slice in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through. This method helps maintain the crust's crispiness while warming the filling.

• If you have an air fryer, preheat it to 320°F (160°C). Place the pie pastry in the basket and heat for 5-7 minutes. This method is great for achieving a crispy crust without drying out the filling.

• Mixing bowl: a large bowl used to combine the flour and salt, and to mix in the lard and ice water.

• Pastry cutter: a tool used to cut the lard into the flour mixture until it resembles coarse crumbs.

• Fork: used to gradually mix in the ice water until the dough holds together.

• Plastic wrap: used to wrap the dough disks before refrigerating them.

• Rolling pin: used to roll out the dough after it has been refrigerated.

• Measuring cups: used to measure the flour and lard accurately.

• Measuring spoons: used to measure the salt and ice water accurately.

• Refrigerator: used to chill the dough for at least 30 minutes before rolling it out.

• Knife: used to divide the dough into two equal portions.

• Cutting board: a surface to shape the dough into disks before wrapping and refrigerating.

Prepare ingredients in advance: Measure out the flour, salt, and lard ahead of time to streamline the process.

Use a food processor: Quickly combine the flour and lard by pulsing them in a food processor until the mixture resembles coarse crumbs.

Chill the lard: Keep the lard in the freezer for a few minutes before using to ensure it remains cold, making it easier to cut into the flour.

Pre-chill water: Have a bowl of ice water ready so you can quickly add the ice water to the dough without delay.