Prep time 45 minutes
Makes 4 9-inch crusts
Using lard in this simple recipe achieves the flaky crust that we’re all looking for in our pies. Organic lard has a lower saturated fat content than butter and is healthier than hydrogenated oils.
This recipe is adapted from one in Grit magazine’s cookbook: LARD: Cooking with Your Grandmother’s Secret Ingredient
3 cups all-purpose unbleached flour
1 tsp salt
1 ¼ cups lard, cold and coarsely chopped
5 1/2 tbsp water
1 tsp vinegar
In a large bowl, combine the flour and salt. Using a pastry blender, cut in the lard until the mixture is very fine (small crumbs).
In a separate bowl, whisk together the egg, water, and vinegar.
Make a small well in the flour mixture and add the liquid mixture. Mix until the dough comes together in a ball.
Divide the dough into 4 equal pieces (or the 2 or 3 if your pie pan is larger than 9 inches) and flatten into disks. Wrap individually in plastic and refrigerate for at least 30 minutes before rolling.