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Grandma’s Rhubarb Pie with Lard Crust

A close-up slice of Grandma's Rhubarb Pie with Lard Crust showing flaky golden top and bright red filling.
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Make an authentic, flaky rhubarb pie using a traditional lard crust recipe passed down through generations. This recipe delivers a tender, tart filling encased in the best lard pie crust.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (8 ounces) cold lard, cut into pea-sized pieces
  • 1/2 cup ice water, plus more if needed
  • 6 cups fresh rhubarb, cut into 1-inch pieces
  • 2 cups granulated sugar (adjust to rhubarb tartness)
  • 1/4 cup all-purpose flour (for thickening)
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten with 1 tablespoon milk (for egg wash)

Instructions

  1. Prepare the Lard Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold lard using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of lard remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Filling: In a separate bowl, gently toss the cut rhubarb with the sugar and 1/4 cup of flour until evenly coated. Stir in the vanilla extract.
  4. Assemble the Pie: Preheat your oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out one dough disk to fit a 9-inch pie plate. Carefully place the bottom crust into the plate.
  5. Pour the rhubarb filling into the bottom crust.
  6. Roll out the second dough disk for the top crust. Place it over the filling. Trim the edges, seal, and crimp the edges decoratively. Cut several slits in the top crust to allow steam to escape.
  7. Brush the top crust with the egg wash mixture.
  8. Bake the Pie: Place the pie on a baking sheet. Bake at 425 degrees F for 15 minutes. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  9. Cool Completely: Let the pie cool on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.

Notes

  • For the flakiest lard crust, keep all ingredients, especially the lard and water, very cold.
  • If your rhubarb is very tart, you may increase the sugar slightly, but taste the raw mixture first.
  • Baking the pie on a preheated baking sheet helps ensure a crisp bottom crust.

Nutrition

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