A lard pie crust is perfect for a camp Dutch Oven or at home for a conventional pie. The vinegar reduces gluten formation, leading to a flakier crust that is not tough. The lard cooks beautifully to a remarkable golden brown.
Amy has been making pies and tweaking my crust recipe for years. This is a reliable and delicious pie crust that she usually uses in a 10″ camp Dutch Oven, though there is plenty of dough to roll out a little thinner for a 12″ Dutch Oven.
Lard is harder to find in grocery stores, but can still be found at specialty stores or online. It doesn’t have an odor or flavor. If you aren’t cooking with lard, it is highly recommended.
- 1 ½ cups flour (plus more for dusting)
- ¼ tsp salt
- 4 oz (½ cup) lard
- 1 Tbsp apple cider vinegar
- Cold water
- In a bowl and with a fork or bare hands, combine lard, flour and salt until the mixture resembles fine crumbs.
- Add vinegar, then slowly add water, gently flipping dough at the bottom of the bowl to ensure that it is well-combined, until the dough just forms a ball. Add only enough water so that the dough sticks together. Be careful not to work the dough too much.
- Let the dough rest 15 min so that the flour can fully hydrate.
- Sift a light dusting of flour on a board and roll out the crust.
- Grease the inside of a 10" camp Dutch Oven with a thin layer of lard before transferring the pie dough; trim off excess dough (if any) and crimp edges.
This pie crust recipe makes a single crust. For a double-crust pie, double the recipe.
The recipe can be made in advance and kept in an airtight container in the refrigerator or a cooler until needed.
For greater ease when rolling out the dough, use rice flour to dust your work surface.