Explore our Tastemaps — and find beef tallow and lard near you!

Pumpkin pie cooked

Pie Perfection

8 servings
Prep time: 1 hour (includes chill time)
Cook time: 1 hour


  • 2/3 cup cold leaf lard
  • 2 Tbsp cold butter
  • 2 cups unbleached organic flour
  • 1 tsp salt


Mix 2/3 c cold leaf lard with 2 T cold butter.
Cut half of the lard-butter mixture into a mixture of unbleached organic flour (2 c) mixed with salt (1 t) using a pastry cutter until the mixture resembles cornmeal. Mix in the remaining lard mixture until it is the size of peas. Sprinkle with 4 T ice water and mix with a fork, lifting and stirring. Continue and add a bit more ice water until it comes together as a ball. STOP mixing, wrap in wax paper and place in the fridge for several hours. Remove from the fridge and let sit for an hour, then roll out into a generous circle that will fit the pie pan with more than an inch overlapping the edge of the pie plate. For a single 9 or 10 inch pie this will allow for a high fluted edge. Preheat the oven and fill with as much pumpkin pie filling (using the recipe on the can) as you dare. Bake in a preheated 425° oven for 15 minutes, then lower the temperature to 350°. If you have more pumpkin filling add that gradually during the cooking process as the mixture firms up around the edge of the pie. Do this carefully so as to let the filling rise as high as you dare. Continue cooking until a knife inserted at the center comes out clean. Remove from oven and allow to cool to room temperature. Serve with whipped cream.

Pumpkin pie crustPumpkin pie cooked
Share this recipe