Flaky Lard Pie Crust

This old-fashioned lard crust is light and crisp—great for sweet and savory pies alike.

This pie dough rolls out smooth and bakes into a crust that’s flaky and versatile. Jennifer McGruther

This lard-based pie crust is tender, flaky, and deeply rooted in traditional baking. With just a few humble ingredients, it yields a dough that rolls out smoothly and bakes into golden, crisp layers. Lard lends a delicate, savory richness to the dough without the risk of overshadowing the filling. It works equally well for both sweet and savory pies. It’s a reliable, unfussy crust—perfect for everything from seasonal fruit tarts to hearty meat pies or quiches.

Makes 2 (9-inch) pie crusts

• 2 1/2 cups all-purpose flour, plus additional for rolling
• 1/2 teaspoon fine sea salt
• 1 cup chilled lard
• 1/2 cup ice water

Dump the flour, salt, and lard into a large mixing bowl. Using a pastry fork, work the lard into the flour until it resembles coarse cornmeal.

Pour in the ice water and then work the dough together with your hands until it comes together easily and you can form two even-sized balls. Pat the balls into discs, and then cover them with plastic wrap. Transfer to the fridge and chill for 1 hour.

Flour your working surface. Working with one disc of dough at a time, roll it out until it is 10 inches in diameter. Gently place it into a pie pan and follow the instructions for baking your pie.