Ann LaFiandra's Lard Crust

By Molly O’Neill

Published August 2, 1997

Total Time
About 1 hour
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Ingredients

Yield:Crust for a 9-inch lattice-topped pie

  • 2 cups flour

  • ¼ teaspoon salt

  • 6 tablespoons frozen lard, cut into 6 pieces

  • 7 tablespoons cold water

Ingredient Substitution Guide
Nutritional analysis per serving

191 grams carbs; 73 milligrams cholesterol; 1603 calories; 35 grams monosaturated fat; 10 grams polyunsaturated fat; 30 grams saturated fat; 79 grams fat; 7 grams fiber; 591 milligrams sodium; 26 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the flour and salt and place in a food processor. Add the lard and pulse until clumpy. Add the water, tablespoon by tablespoon, pulsing until the dough comes together in a ball. Divide into 2 flat rounds, wrap and refrigerate for 15 minutes to 1 hour before rolling out.

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