All Lard Pie Crust

All Lard Pie Crust By The Righteous Kitchen 

This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at therighteouskitchen.com.

I’m a, self admitted, pie crust snob. I believe the bottom crust should be as golden and flaky, as the top crust. Just like the photo above. This is a pie crust that tastes as good as the filling.

 

Chocolate Cream Pie By The Righteous Kitchen

The crust should balance the filling. In the chocolate pie, it breaks the sweetness, and adds texture. That balance keeps you longing for more. I think the problem most people have, when baking pie shells; is they simply don’t bake them long enough. Go for golden brown, and always pre-bake the bottom crust. 

Use this pie crust for Chicken Pot Pie, Caramel Apple Crostata, or your favorite pie.

ALL LARD PIE CRUST

SINGLE CRUST:
2 Cups flour
1/2 Teaspoon salt
1 Tablespoon sugar
1 Tablespoon butter flakes
3/4 Cup lard - or - Crisco shortening
up to 7 Tablespoons ice water
1 Egg, scrambled, for wash

DOUBLE CRUST:
3 Cups flour
3/4 Teaspoon salt
1 1/2 Tablespoons sugar
1 1/2 Tablespoon butter flakes
1 Cup lard - or - Crisco shortening
up to 11 Tablespoons ice water
1 Egg, scrambled, for wash

DIRECTIONS:
In a large mixing bowl, or food processor, combine flour, salt, sugar and butter flakes. Cut in lard, until it is incorporated into the flour, and becomes the consistency of wet sand. Add water, a tablespoon at a time, to just moisten the flour. To test, press flour between fingers. If it starts to hold then there is enough water. Divide dough, if making a double crust. Press dough into a large disc; then wrap with plastic wrap. Refrigerate for half an hour. Roll dough between two sheets of plastic wrap. Place into a pie pan, pressing to remove air bubbles. Trim excess dough and crimp dough onto the rim of the pie pan. Dock the dough, using a fork. Place a sheet of foil over dough, covering completely. Weigh, the dough, with pie weights or dried beans. Bake at 375 degrees, for 1 hour; until dough is puffy. Remove foil and pie weights. Dock again. Brush with egg wash. Continue baking, 5 to 10 minutes; until crust is golden brown. Pre-baked crust can be used for any type pie: cream, custard, quiche and is ideal for double crusted fruit pies.

Recipe Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.