Best 5 No Fail Pastry Using Lard Recipes

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Lard, a traditional baking fat rendered from pork, has been a staple in kitchens for centuries. Its unique properties, including its high melting point and neutral flavor, make it an ideal ingredient for creating flaky pastries and tender pie crusts. In this article, we've compiled a collection of no-fail pastry recipes using lard, each offering a unique twist on this classic baking technique.

From the classic All-Butter Lard Pastry to the more decadent Cream Cheese Lard Pastry, these recipes cater to a range of tastes and preferences. We'll guide you through the steps of making each pastry, providing detailed instructions and helpful tips to ensure success. Whether you're a seasoned baker or just starting out, these recipes will help you create delicious pastries that will impress your family and friends.

So, gather your ingredients, preheat your oven, and let's embark on a culinary journey into the world of lard-based pastries. With our easy-to-follow recipes, you'll soon be enjoying the flaky, buttery goodness of these delectable creations.

Here are our top 5 tried and tested recipes!

NO FAIL PIE CRUST II



No Fail Pie Crust II image

This recipe is both tender and flaky, due to the addition of vinegar and lard.

Provided by Molly

Categories     Desserts     Pies     Pie Crusts     Pastry Crusts

Yield 32

Number Of Ingredients 7

4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons salt
1 ⅔ cups lard
½ cup water
1 egg, beaten
1 tablespoon distilled white vinegar

Steps:

  • In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
  • In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 12 g, Cholesterol 16 mg, Fat 11 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 163.1 mg, Sugar 0.1 g

NEVER, NEVER FAIL PIE PASTRY



Never, Never Fail Pie Pastry image

There is no fear of over-kneading this pastry.

Provided by Elaine

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
1 teaspoon baking powder
1 cup lard
⅓ cup cold water
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

Steps:

  • In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
  • In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g

PERFECT , NEVER FAIL PASTRY CRUST



Perfect , Never Fail Pastry Crust image

I used to call my MIL the "Queen of Pies" as she would serve 2 different pies EVERY night for dinner. So...when I married her son and felt that I had to make pies... I was quite intimidated by trying to keep up to her standards. This recipe gave me enough confidence that even she gave me the "nod"!!! Obviously with practice, I have got better over the years....but this recipe was very forgiving to me when I first started out making pies!!!!

Provided by Abby Girl

Categories     Dessert

Time 20m

Yield 3 small 2 crust pies or 2 large pie, 1 pie shell

Number Of Ingredients 8

5 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1 lb shortening, chilled (Tenderflake)
1 egg
1 tablespoon vinegar
ice cold water

Steps:

  • Mix flour, baking powder and salt together. Cut in the Tenderflake.
  • Mix the egg in a one cup measuring cup. Add the vinegar and fill with the ice water to 1 cup.
  • Add the liquid mixture to the flour mixture and incorporate into a ball -- trying to handle the dough as little as possible.
  • Chill for 1 to 2 hours in a fridge.

Nutrition Facts : Calories 2137.3, Fat 154.9, SaturatedFat 38.6, Cholesterol 70.5, Sodium 923.8, Carbohydrate 163.7, Fiber 5.6, Sugar 4.9, Protein 23.6

MOM'S LARD PIE CRUST



Mom's Lard Pie Crust image

Mom always knew the best pie crusts are made with lard. The results of this recipe is one of the flakiest crusts I have ever had. It is so easy too!-Virginia Jung, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-10-inch crust.

Number Of Ingredients 4

1-1/2 cups all-purpose flour
Pinch salt
1/2 cup lard
3 to 4 tablespoons cold water

Steps:

  • In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs.

Nutrition Facts : Calories 201 calories, Fat 13g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 19mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

NEVER-FAIL PIE CRUST



Never-Fail Pie Crust image

Even novice bakers who normally shy away from homemade pie pastry can't go wrong with this recipe. It's so easy to roll out and produces a tender, flaky crust every time.-Ruth Gritter, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 (9-inch crusts).

Number Of Ingredients 5

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup milk
1 tablespoon white vinegar

Steps:

  • Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.

Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 150mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

Tips:

  • Use high-quality lard: Choose lard that is fresh and free of any off-putting odors. Look for lard that is white or cream-colored and has a fine, smooth texture.
  • Keep your ingredients cold: Before you start working with the pastry, make sure that the lard, butter, and water are all cold. This will help to prevent the pastry from becoming greasy.
  • Work quickly: Pastry is best when it is worked quickly and efficiently. Try to avoid overworking the dough, as this can make it tough.
  • Chill the pastry before baking: After you have rolled out the pastry, chill it for at least 30 minutes before baking. This will help to prevent the pastry from shrinking in the oven.
  • Bake the pastry in a hot oven: Pastry should be baked in a hot oven (400 degrees Fahrenheit or higher) for a short period of time. This will help to create a crispy, flaky crust.

Conclusion:

Lard is a versatile and flavorful fat that can be used to make a variety of delicious pastries. With its high smoke point and flaky texture, lard is a great choice for everything from pies and tarts to biscuits and scones. If you're looking for a way to add some extra flavor and richness to your next pastry recipe, give lard a try. You won't be disappointed!

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