Flaky Lard Pie Crust

This old-fashioned lard crust is light and crisp—great for sweet and savory pies alike.

This pie dough rolls out smooth and bakes into a crust that’s flaky and versatile. Jennifer McGruther

This lard-based pie crust is tender, flaky, and deeply rooted in traditional baking. With just a few humble ingredients, it yields a dough that rolls out smoothly and bakes into golden, crisp layers. Lard lends a delicate, savory richness to the dough without the risk of overshadowing the filling. It works equally well for both sweet and savory pies. It’s a reliable, unfussy crust—perfect for everything from seasonal fruit tarts to hearty meat pies or quiches.

Makes 2 (9-inch) pie crusts

• 2 1/2 cups all-purpose flour, plus additional for rolling
• 1/2 teaspoon fine sea salt
• 1 cup chilled lard
• 1/2 cup ice water

Dump the flour, salt, and lard into a large mixing bowl. Using a pastry fork, work the lard into the flour until it resembles coarse cornmeal.