Grandma Helen's Lard Pie Crust Recipe

Disclaimer:

If you keep scrolling, you will see the Buttermilk Pie Crust Recipe also. I am not a fluff writer when sharing recipes... You are welcome, HA! Let's get to it!

Know thy farmer, my friend
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Grandma Helen's Lard Pie Crust Recipe

Makes 4 Pie Crusts

Ingredients:

5 Cups Flour

1 Tablespoons Sugar

2 teaspoons Baking Powder

2 teaspoons Salt

1 lb Lard

1 Egg

2 Tablespoons Lemon Juice

1/2 Cup Cold water

Directions:

Add the flour, sugar, baking soda, and salt to a bowl. Whisk to mix those ingredients. Cut the lard into chunks and add to the flour. Use a pastry blender (or a fork or your hands) to blend the lard into the dry mixture. Blend until it is in uniform pea-sized crumbles.

Add the egg and then pour the lemon juice and water over the top of the flour. Mix with a spoon or begin to knead it together with your hands. Once mostly combined, add to a lightly floured surface and knead until fully combined and smooth.

Cut into four equal pieces. At this point, you can begin to make your pies or wrap them in plastic wrap and store them in the fridge or freezer. This pie dough works great even when not chilled. In fact, I recommend if you store it in the fridge, let it warm up before forming.

✨ Pie crusts can be placed in the fridge or stored in the freezer for future use

✨ If the pie crust is very sticky, add more flour, a teaspoon at a time, and knead in

If you try, please let me know ♥️ pictured My Sweet Grandma Helen & me

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Buttermilk Pie Crust

Ingredients:

2 Cups of Unbleached Flour
1 Tablespoon of Sugar
1 teaspoon of salt
4 Tablespoons of Cold Butter
1/2 Cup of Cold Buttermilk

Instructions:

Mix the dry ingredients and then cut in the butter with a pastry blender, forks, or your hands, until it is in crumbles. Please note if you use your hands, it will heat up the butter quicker, I use the pastry blender to avoid this. Add the buttermilk and form it into a ball. Cover in plastic and chill in the refrigerator for 1 hour. After it is chilled, lightly flour your surface and roll out. Add to your 9” Deep Pie Dish. Form the edges into a pretty pattern (learn how-to here) and voila! I did use this recipe to make the bottom shell and the top piece of the Chicken Pot Pie. I rolled it out thinner.

I would love to hear if you are adding this to your must-make list or if you try it! Drop a comment below

Happy Pie making! Reach out if you have any questions.