Best Lard Free Sourdough Pie Crust Recipe
Let’s cut to the chase. So we can cut the pie. ‘Cause we all know we’re skipping the introductory information for the recipe card, anyway.
Just a couple things you need to know about the Best Lard Free Sourdough Pie Crust Recipe:
What is a substitute for lard in pie crust?
You can substitute unclean lard for butter, coconut oil, tallow, or any other Biblically clean fat of your choice. (I’ve made pie crust with olive oil in a pinch. The end product is less flaky, but it absolutely works.)
We all know pie crust is better with butter than with lard, anyway.
Why do you put vinegar in pie crust?
The apple cider vinegar in pie crust is to help with the coloring of the crust as it bakes and give a nice golden color. Don’t be surprised, however, that the golden coloring is less noticeable on whole wheat flours.
Without further ado, I present to you, the best lard free sourdough pie crust recipe.
Best Lard Free Sourdough Pie Crust
This lard free sourdough pie crust whips up in just a couple minutes, long ferments, and then makes one of the best parts of your savory or sweet pie.
⏲️ Prep Time
10 minutes
⏲️ Ferment Time
8 hours
🍴 Makes
2 pie crusts
🍽️ Meal
Sweet Pies, Pot Pies, Galettes
Ingredients
- 2 cups flour of choice**
- 1 cup cold butter OR coconut oil,** tallow, or other fat of choice
- 1 teaspoon salt
- 2 teaspoons apple cider vinegar
- 2 teaspoons honey OR 1 tablespoon coconut sugar
- 1 cup sourdough starter (both fed or unfed/discard works!)
Directions
- Combine flour and salt (plus coconut sugar, if using, in place of honey) in a mixing bowl.
- Cut butter or fat of choice into squares, toss in bowl to coat with flour. Move all the flour-coated fat pieces to one side. Working square by square, press the fat pieces flat and toss to the other side of the bowl. After pressing all the fat pieces flat, toss to coat with flour once again.
- Pour in vinegar, honey, and sourdough starter. Mix into flour, then begin pressing dough together into a ball. Add a splash of cold water, if the dough is dry and not wanting to stay together as a dough ball after several presses.
- Form pie crust dough into two discs. Wrap it in plastic wrap, aluminum foil, beeswax, or other material of choice.
- Chill at least two hours, but preferably 8hours+ for long fermentation benefits.**
- Roll out. Bake according to pie instructions.
** Pie crust can be stored in the refrigerator up to 4 days, or up to 3 months in the freezer.
** Whole wheat flour and freshly milled flours require additional splashes of cold water. How much depends on the coarseness of the flour; begin with a tablespoon at a time.
** If using coconut oil, allow the coconut oil to warm on the counter just long enough to become pliable. Otherwise, it is very hard when cold. Also— use slightly less coconut oil, around 3/4c instead of 1 full cup, as it does tend to spread out more as your warm hands work it.
** Makes 2 pie crusts— 1 for on bottom, 1 for on top OR 2 pies with only bottom crust
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