Lard
Rendered pork fat prized for creating exceptionally flaky pie crusts and traditional savory pastries.
1 Cup Butter = 7/8 Cup Lard (or 1 Cup Lard by weight, reduce liquid slightly)
Lard is rendered pig fat, valued for centuries as a primary cooking and baking fat. In baking, lard is renowned for producing the flakiest pie crusts, biscuits, and empanada shells. This is because lard has large fat crystals that do not melt as quickly as butter fats, allowing it to coat flour proteins effectively and form large, distinct pockets of fat. When baked, these pockets melt, leaving behind hollow spaces that translate to extremely light, crisp, and flaky layers. Lard is 100% pure fat, containing no water or milk solids. Because of this, it does not brown or steam in the same way as butter, but it yields a tender texture with less dough shrinkage.
Lard is available in leaf and block varieties. Leaf lard, rendered from the fat around the pig's kidneys, is the highest quality. It has a mild, neutral flavor and is preferred for sweet pastries and pies. Block lard, rendered from back fat, can have a slightly savory, porky flavor and is best suited for savory frying, biscuits, and tamales.
Using savory block lard in sweet fruit pies. The pork flavor will transfer to the crust, ruining the sweetness of the dessert. Always use neutral leaf lard for sweet baking.
A staple in traditional British, Mexican, and Southern US baking. Widely substituted today with shortening, though purists prefer lard for superior texture.
Best for traditional pie doughs, flaky biscuits, tamales, flour tortillas, and deep-frying savory goods.
Replace 1 cup of butter with 7/8 cup of lard + 2 tablespoons of water or milk.
Keep in a sealed container in the refrigerator for up to 1 year, or freeze indefinitely to prevent oxidation and rancidity.
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