Mama Toni's Perfect Pie Crust

Season: Winter, Spring, Summer, Fall

Toni Ritchie

Now that the Co-op carries lard, we just have to share a recipe for one of the most classic lard recipes: Pie crust! Lard crusts are the flakiest around, with a milder flavor than butter-made crusts. For a flaky, more flavorful crust, replace half the lard with butter; and for a vegan crust, swap out the lard for your choice of vegan butter or shortening.

This crust works beautifully for sweet and savory pies--something to keep in mind when you need to get resourcful about how to use up your leftovers.

If you are working ahead of time, the crust will keep in the fridge for up to 5 days.

This pie crust recipe comes to us from the kitchen of Toni Ritche. And yep, she's the mama of our 16th & Madison Deli Manager, Angela Ritchie.


4 cups all-purpose flour

1 teaspoon kosher salt

1 Tablespoon sugar

1 ¾ cups lard

½ cup water

1 large egg

1 Tablespoon apple cider vinegar


  1. In a large bowl, mix together flour, sugar, and salt with a fork or whisk.
  2. Cut lard into dry ingredient mixture until crumbly, and set aside.
  3. In a small bowl, beat together water, vinegar, and egg.
  4. Add wet ingredient mixture to dry ingredients until well moistened
  5. Divide dough into five equal portions and form into balls.
  6. Wrap each portion separately in plastic wrap or wax paper, and chill for 30 minutes minimum.
  7. Once chilled, on a lightly floured surface, roll dough into 1/8-inch thickness.
  8. Transfer into 8-10’’ pie plate, and fill and bake as pie recipe instructs.

Keywords: pie, crust, pastry, lard, holidays, special occasions, dessert, vegetarian, vegan

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