Grandpa always made his pie with lard for the flakiest crust ever! It was always a treat to arrive every Sunday for his butter tarts and assorted pies. The crust would just melt in your mouth.

Makes 2 - 10 inch (25 cm) crusts


3 cups (330 g) all-purpose flour
1/4 teaspoon (3 g) salt
1 cup (240 g) lard
6-8 tablespoons (90 ml - 120 ml) ice water


In a large bowl combine flour and salt. Add the lard, cutting with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Add the water, a tablespoon at a time until the pastry becomes combined. Cut the dough in half. Form each half into a ball and wrap in plastic wrap. Chill the dough 30 minutes or longer.

Roll the dough on a lightly floured surface to a 12” (30 cm) circle. Transfer to a 10” (25 cm) pie plate. Crimp or flute the edge of the pie. Fill the pie as recipe directs. Top with second crust if crimping the edges together.

Bake as directed.