Lard Pastry
(2 reviews)
Prep time:
20 min
Cook time:
2 shells

A simple pastry recipe that is so delicious with a unique flavour made with cider vinegar and beer.

G. Brent
3 cups flour
1 tsp salt
1 1/4 cups lard, cut into small pieces
1 large egg, beaten
1 tbsp cider vinegar
5 tbsp beer, ice cold
  1. In a large bow, sift the flour and salt together
  2. add the lard and blend until the texture of coarse meal
  3. in a small bowl, whisk together the egg, vinegar and beer
  4. Add to the flour mix
  5. Toss from beneath with a fork until the liquid is incorporated
  6. Form the dough into a ball
  7. Work ball with hands quickly, just until no crumbs fall out
  8. Let rest 15 minutes
  9. You are now ready to roll and enjoy!
  1. Alternatively, pulse flour and lard in food processor work bowl until coarse blend. Add remaining ingredients and pulse just until they start to form a ball.
  2. Dough can be refrigerated up to a month or frozen for several months
  3. Makes 2 small (9”) double crust pie shells or one large (12”) double and one small (9”) single. Rolled as a thick crust (which is wonderful because the taste is superb), this makes one large (12”) and one small (9”) single crust
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