I make this recipe and it is by far the best of many pie crust recipes tried. The trick is to find Leaf Lard. Leaf Lard has to be frozen or refrigerated. If the store has lard on the shelf in a green and white -- or any other color container -- it isn't leaf lard. I had to order it and have it shipped. I bought 10 pounds because the shipping cost for that amount was the same as for 1 pound. I keep it in the freezer and put it in the refrigerator overnight when I want to make a pie. (It came in 1 lb. containers). Leaf Lard is the kind that is comparatively healthy. The kind that doesn't have to be refrigerated has that porky taste and it is not healthy. No meaty taste with leaf lard. At all. Did an online search for a supplier.

This is the recipe my mom and her mom used too. I love Lard crusts. So much easier to make flakey than butter or Crisco or oil! I've misplaced my cookbook in my move so I was happy to see this recipe here. Thanks!

I plan on making this for a "from scratch" apple pie tomorrow. I KNOW it will be good, as my grandma made the best pies, and she lived into her 90's! (I am 71)

Great recipe. Thank you. I use leaf lard -- it's getting easier to find from quality butchers and stores. Leaf lard, from the fat around the pig's organs, is the highest grade lard there is, as far as I know, and has a good clean taste to it.

You'll need to update your estimation of animal fats, at least where lard is concerned. It is no longer considered unhealthy to use lard. It is well known as making the flakiest pie crust - although a friend of mine insists that chicken fat was the best!

AMAZING. I have tried every combination of butter, shortening, and flour there is, and nothing compares to this crust. Flaky, tender, it just melts in your mouth. There is a slight meaty aroma in the raw dough but not in the baked crust. I will never go back to butter or shortening. THIS is the crust to use for pie!

Just like my grandma used to make, simple yet so great! Did not get soggy under the chicken pot pie filling. I used organic lard from my local butcher, Lindy & Grundy in Hollywood CA. Thanks for the recipe!

This was the best pie crust we have tried. All friends and family loved it. So flaky and tender!

Actually, lard is much lower in saturated fat than butter. I recommend that you read the label on your shortening... the word "hydrogenated" gives me the shudders. I've found great lard at my little locavore market and I would bet that Whole Foods or a higher-end market or baking supply would carry some high-quality lard.

I looked recently at the ingredients of one of the pre-made pie crusts in the dairy section and lo-and-behold it uses lard. Surprised me.

One note about lard. Check the label. If you buy it in a regular grocery store, it will more than likely be partially hydrogenated to improve the shelf life. Not good. It's this process that makes many cooking fats unhealthy.

Instead, if you have a co-op or store that sells organic foods, look for something called "leaf lard", which is the highest quality. "Pure rendered lard" is your second best bet. And it should always be refrigerated and stamped with an expiration date.

My mom always made lard pie crusts. Nothing is better and more flakey! I would break of the outside edges of the crust and savor the taste and texture. By the way, she never used flour in her apple pie and blueberry pie fillings - just the fruit and sugar. It was a matter of finding the right mix of apple varieties and mix of wild and cultivated blueberries so the filling didn't turn out too wet after baking. It tasted so much better but you have to have a knack for it.

I agree! We have become so obsessed with food and health we forget about flavor! Not to mention our bodies need some fat and the vitamins it contains. As with all things, MODERATION!

This is a tried and true favorite. Seems like everyone's grandmother used it. Both of mine did. One even made her own lard. I'll always try a new recipe for anything, but when I want a "sure-fire" pie crust, this is the go-to recipe.

AMAZING!!! I also made little cookies with the dough and brushed on some glaze. They were amazing too if you love crust like I do.