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Pie Crust Recipe With Lard For Freezing

Updated on August 21, 2012


This recipe despite the use of lard (usually not anyone's favorite word) is absolutely foolproof and the never-fail pie crust recipe I've been using for years now. It was passed on to me by my Michigan sister-in-law and although I have tried and tried to use various other and sundry recipes, this one always makes me come back to it.

1. Because it is foolproof.
2. It makes large quantities.
3. You can freeze it and it still works wonderfully.
4. You can actually roll it and re-roll it without it becoming shoe leather or falling apart.



  • 5-1/2 cups flour
  • 2 teaspoon salt
  • 1 lb. lard cut into cubes
  • 1 tablespoon white vinegar
  • 1 beaten egg
  • Enough water to make 1 fluid cup with vinegar, egg and water

Public Domain Photo
Public Domain Photo


  1. Mix flour and salt.
  2. Work in the lard with your fingers - yes your fingers.
  3. Make a well.
  4. Add liquids (1 tablespoon vinegar, 1 beaten egg and enough water to equal 1 cup liquid measure in the cup in total).
  5. Shape into a ball.
  6. Refrigerate 1 hour.
  7. Separate into as many balls as you would like - 5 to 8 for regular crusts. Flatten each ball into a disc.
  8. I make many mini-pies so I end up with far more discs than 5-8 - I also roll out my pie crusts super thin - and this one works!
  9. Wrap each individual disc in plastic wrap.
  10. Place in freezer bag(s) and label.
  11. To use from freezer, simply thaw out, roll and fill. If the dough is a little firm, you can microwave it for 10-20 seconds until pliable.

Recipe For Sweet Potato Pie

Try this as an alternative to pumpkin pie - delicious!


  • Single crust pie crust
  • 2 pounds sweet potatoes (measure on scale/roughly 5 small-medium)
  • 2 tablespoons unsalted butter softened
  • 3 large eggs plus 2 large yolks (or equivalent of egg substitute)
  • 1 cup of sugar
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2-3 tablespoons bourbon (or flavoring)
  • 1 tablespoon molasses (optional)
  • 1 teaspoon vanilla
  • 2/3 cup milk
  • 1/4 cup brown sugar (packed)


  1. Roll out dough and fit into 9-inch pie plate (leave 1-inch overhang).
  2. Refrigerate until dough in pie plate is firm - about 30 minutes.
  3. Trim to 1/2 inch overhang beyond pie plate lip. Fold overhang under itself and the edge should be flush with the pie plate edge. Flute the edges (see photos in slide-show) or press edges down with fork tines for pattern.
  4. Refrigerate pie plate another 15 minutes.
  5. Oven rack should be in lowest position - heat to 425 degrees. Place a rimmed baking sheet in oven to preheat.
  6. Line dough-lined pie plate with foil and fill with pie weights (see in Amazon selections).
  7. Place the pie-weighted pie crust on the baking sheet and bake 15-20 minutes or until crust is light in color.
  8. Remove foil and weights - rotate pie plate and bake until crust is golden- 5-10 minutes.
  9. Remove crust from oven and reduce the heat to 350 degrees.


  • While you are preparing the crust or before, prick the sweet potatoes a couple of times with a fork and place on double layer of paper towels in microwave. (Place in a pinwheel or fan, star shape on the paper towels)
  • Cook on high power for 5 minutes. Turn each potato over and cook on high for about 5 minutes longer until tender but not mushy.
  • Cool 10 minutes.
  • Cut each potato in half, insert spoon and scoop out the pulp into medium bowl. Discard skins.
  • You will need about 2 cups of potato when you are done.
  • While potatoes are still hot, add butter and mash with fork or spoon but leave some small lumps.
  • Whisk eggs, yolks, sugar, nutmeg and salt in bowl. Add bourbon, molasses if using and vanilla, then add the milk.
  • Gradually combine egg mixture with potatoes - whisk gently.
  • Heat pie shell in oven about 5 minutes (350 degrees).
  • Sprinkle warm pie shell with the brown sugar.
  • Pour the sweet potato mixture over the brown sugar.
  • Bake until filling is set around edges but the center jiggles slightly when you shake it (about 45 minutes).
  • Remove from oven - cool pie on a rack to room temperature (about 2 hours) and serve. 

Helpful Hints

  • Sweet potatoes can be pricked with fork and baked uncovered in 400-degree oven 40-50 minutes instead of microwaved
  • Make sure the crust is warm when you add the brown sugar and sweet potato filling. Make the filling while the crust is baking
  • Molasses enriches the sweet potato flavor
  • Serve with whipped cream



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    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      7 years ago from Washington

      Sue - it does do the job well~~ Thanks for stopping by.

    • profile image


      7 years ago

      Thank you so much for sharing this recipe. Made this dough for Thanksgiving Dinner. It was great. Have been looking for a recipe for pie for ever. Tired of store bought dough. Thanks again. Sue

    • JewelieDee profile image


      7 years ago from Delaware, USA

      Better lard than transfat margarine! Lard is actually coming up in the regard of health experts. As long as you don't eat it every day! I'll definitely try it. Thank you!

    • profile image


      8 years ago

      Can one use natural lard (unhydrogenated or leaf lard) found at your local meat market or Mexican market. I attempted to make it using my recipe of 3 cups flour, 1 cup lard, 1 tsp. Baking Powder, 1 tsp salt, 1 egg beaten, 1 tsp vinegar and 4 tbs water but it wouldn't roll. What is the solution?

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      Mojefballa - hope so and enjoy~!

    • mojefballa profile image

      Ikeji Chinweuba 

      8 years ago from Nigeria

      Interesting article which really fascinated me a lot because i cant resist meat pie.Lovely teaching which i think a learnt a lot from.

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      Oh sweet potato pie sounds yummy about now! Thanks for giving me the inspiration, Dolores!

    • Dolores Monet profile image

      Dolores Monet 

      9 years ago from East Coast, United States

      Audrey, my mother used to say that lard made the best pie crust, as well as biskets (never could spell that). It's also supposed to be great for frying chicken. Have not tried it, but think that I will real soon. My husband loves sweet potato pie!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      Hi Katie - thanks for stopping by! I got this recipe from my sister-in-law who is my mom's age and I was skeptical - especially when I unwrapped the box of it~! Yikes - but it really DOES work and I so love that these freeze well. I generally make up 1 batch and freeze them in disks and then thaw at random throughout the year. I just used my very last one last month and it was delicious. I do roll mine extremely thin or even use just a bottom crust and do a crumbled apple pie for instance - but anyway you 'slice it' - these crusts are killer!

    • katiem2 profile image

      Katie McMurray 

      9 years ago from Westerville

      All of my aunts use lard to make pie crust, I've never tried it but I do bake a lot and would be happy to give it a go. I now have the recipe to use, thanks :)

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      Good deal! I just used my last 2 I had in the freezer this weekend and made the best apple pie ever! I left out the butter just to see if it would work (in the apple pie) and it was fabulous. The crusts really work and that's what I love about them.....

      Apparently my 85 pound malamute puppy thought that the crust was pretty darn good too though. Thankfully my family had at least had HALF of the darned pie before Griffin the malamute jumped up, put his hands on my counter and ate the rest of my apple pie!!

      I guess my piecrust comes malamute-recommended! I hope it works out great for you - they freeze great and now I need to make another batch!

    • djbraman profile image


      9 years ago

      okay this looks like something I can do, I'm gonna try it out this weekend and let you know how it turned out!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      Thanks, Michael for commenting - I really take cooking seriously as some of us do. I think it is important but so are a lot of other things. It is so kind of you to comment.

    • Michael Shane profile image

      Michael Shane 

      9 years ago from Gadsden, Alabama

      Awesome tips!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      9 years ago from Washington

      My trouble has always been it falling apart when I try to roll it out - this one really holds up well for every recipe and it took the guesswork out of it - at least for me! Thanks for stopping by.....Audrey

    • Karen Ellis profile image

      Karen Ellis 

      9 years ago from Central Oregon

      I've saved this page to my favorites recipe file. My crust always comes out tough. Now I can try pies again for holidays. Thanks.

    • creativeone59 profile image

      benny Faye Douglass 

      9 years ago from Gold Canyon, Arizona

      Thank you for your foolprof pie crust, thanks for sharing it. creativeone59


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