I made this recipe last night. Tasted fantastic, nice and flaky. Only problem I had was I used double recipe and it wasn't enough for 2. It just barley covered my pie plate. Next time I will do triple batch so I can at least make a topper for it. However using a crumble topping worked out just as well. Thanks!!!

Been looking for a nice easy recipe with lard for pie crust for a long time. I need to use whole wheat for my diabetic husband (we can do pumpkin pie sugarless with sugar pumpkins and sweetener). This looks nice and easy. Will test the whole wheat to see if it works OK for my purpose. Will let you know how things turn out.

For those who need to make more pastry, I use 3 c. flour, 1 c. lard, 1 tsp. salt and cold water. I've used this recipe for ages and people say I make the best pie crust ever. Pies are my favorite thing to bake! I was in Texas making pies and went to the store to get lard; when I asked the man in the meat department where it was, he said I'll tell you where it is if you will tell me what you use it for. When I told him he looked dumbfounded!

This is the best recipe for pie crust!!! Very flaky and great flavor... My picky husband loves this!

A wonderful twist to this recipe, which also makes wonderful pastry is to substitute sour cream for the water. Still has a wonderful flaky texture, and tastes wonderful!

I love this, I have my Grandma's recipe and it is basically the same.

I use vodka instead of water. Makes for easier time with the moisture content. The alcohol burns off. BTW, agree that lard is better for you than vegetable shortening. Those who don't believe that, were sold a bill of goods.

I am new to baking having recently retired. I enjoy making pies but could someone please tell me the best way to roll crust without using a lot of flour? I have tried waxed paper parchment paper and a pastry cloth also a rolling pin cover but I am still having trouble.

Marvellous recipe, same flavour, texture as my grandmas pastry. She substituted 1/2 butter when making sweet pastries, maybe you could try that if you find it too lardy for fruit pies. I was brought up on this flavour so I use it for any pie.

Absolutely agree that animal fats are fine to eat. The problem with our food today is that everything is tampered with prior to consumption! Whether its chemicals and steroids or preservatives its hard to find real, affordable food! Our grandparents did thrive on animal fats, my dad ate a fried breakfast every day of his 87 years, and was never ill for a day! However, remember that our grandfathers often did hard physical labour and used up those fat calories. Even people at more sedentary jobs walked to work and generally moved about more than we do today, so be careful but enjoy!

Best pie crust since my grandmother's. Tender and flakey. Make sure you have good quality lard. I get mine fresh from a farm with pasture raised animals. It makes a difference in the flavor. Good quality lard does not have an aftertaste, if you are making a fruit pie that is important. Studies show that pasture raised animals have Omega 3's instead of the Omega 6's that you get from grain/by product fed animals.

Heart disease was not the number one killer of humans until the early 1900's when a large marketing campaign began to tell consumers that shortening and oils were more healthy than animal fats (lard). Free cookbooks were given to consumers with recipes on how to use the new and supposedly healthier fats.If you do some research with the World Health Organization (WHO), you will find out that after releasing the new fats people began to get heart disease at a greater rate and heart disease became number one and has kept that place through the rest of history. Before the early 1900's heart disease did not even place in the top ten reasons for death.

(Once I worked out the conversion) :) I forgot how good pastry was with all lard. Yum!!!

My Grandmother and Grandfather lived to be well over 100. He was a grocer and butcher from before 1900 until his death from old age, she outlived him. They were both healthy to the end. All the 13 children were born at home and they never saw a doctor (because they never felt the need). I'm no expert, but I can't help but notice that Heinrich Shutz lived until he was 96, although he had to be cared for by his 85 year old sister and that was in the 17th Century (1696 I think). Pig fat, kidneys, topinambur, acorn flour, and all these things are not bad, nor is butter, ghee, etc. Live long and prosper. Dine at table with your children and grandchildren and great grandchildren and it will add years to your life. That's just my opinion, of course. Now for a small glass of French Red Wine.

This is the same recipe that is on the box of Morrell Snow Cap Lard. I'm looking forward to testing this recipe. My mom made pie crust this way and at age 53, I thought that it's about time I got back to the basics of homemade cooking. I bake from scratch often, even my bread. Years ago I tried making my own pie crust and it didn't come out too good so I used store bought. Now I'm ready to try again for a sense of pride in my baking.

I just rendered my first batch of leaf lard. I went to an organic meat farmer down the road and bought the fat. I heated it in the crock pot on high for about 5 hours. I strained it into Ball jars and stored it in the refrigerator. I too was unable to find lard in the grocery store that was not hydrogenated. I plan to try making the pie crust. Thanks for the recipe.