I've used the same recipe for decades! Actually it's been in the family and nobody's died from heart disease. Be careful making it, because you cannot use the hydrogenated, refrigeration-not-required garbage sold as "lard" in grocery stores. You need "flake" lard from a butcher shop or health food type store.

Pastry chefs in Germany & Austria, considered the best in the world, still use lard. Fat is fat, and lard is no worse than butter, but both are better than hydrogenated vegetable oil.

Thank you so very much for your wonderful pie crust recipe. I thought I had gone crazy because this is the exact recipe that my mom taught me. So let me understand that you use lard instead of Crisco? Or do you use Crisco. If I use Crisco my crust does not come out well at all. Please let me know. Thanks and keep on sharing!

Becky, lard is always best for pie crusts!

Crisco absolutely USED to be the best, but since when they changed it to eliminate Trans fats, it has been extremely different (for the worse). I had an awful time because my crusts were coming out like rags, even though I was making them the same as always. Since then, I found really good lard, and I am making pie crusts with that now. I may add a little Crisco and decrease the lard a bit, but indeed Crisco is just not what it used to be. (Rather like the Colonel's fried chicken coating, I miss the "old recipe" there too...)

I have used this recipe for many years. I am now fortunate enough to obtain organic pork fat and render it myself. This, I think it is much healthier than crust made with shortening. It is also much more delicious!

Lard is a non trans fat, we have been spoofed for years about it. It is way healthier than Hp Han synthetic hydrogenated junk. And it makes a flavor that is unsurpassed. I thank you for the great recipe.

This crust is without a doubt the best you will ever eat. Our family has sworn to use only lard in pie crusts. It's that good.

This pie crust is the best I've EVER MADE! I render my own lard and so easy to make! WOW! This is what I've been looking for - it is great.

It has recently been PROVEN that all these different oils are killing us! They turn into VERY harmful substances there conciseness is to go back to lard and coconut oil my grandparents lived well into their nineties and they all ate things cooked in lard !

I tried this recipe for the first time for a Thanksgiving blueberry pie. I was ecstatic with the results. I have been so disappointed so many times. This crust is a winner AND is so flaky. Great, Great!

My mother in-law always used this same recipe and her pie crusts were the best ever! Might I suggest, she also used "ice water" in making her crusts.

Just like the pie crust my West Virginia neighbor used to make! She told me a crust should be so flaky that you can lift separate layers with a fork and this is certainly it.

My dough was a bit sticky, but since I measure more by guess than by the cup or spoon, I can't complain. The family all loved it. A suggestion for locating good lard: If you have any Mennonite or Amish communities near you, check to see if they may sell it, since many sell their baked goods as well. I live in western PA, and get mine from a Mennonite store in Ohio, along with other pure groceries they offer. It's well worth the trip!

Pretty much the same recipe my mother gave me. Works wonderfully! Thanks for sharing... Lard also is the best for scratch pancakes as well...

I found "organic" lard, pigs that are raised outdoors with no hormones or antibiotics, at my local farmer's market.

Amazing pie crust! Light, flaky, tender and delicious. I will never use another crust recipe.