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Rendered Leaf Lard


Blue Hill at Stone Barns conducted a search for the perfect pie. Baker Gabrielle Langholtz's award-winning Honey Pie uses this recipe for Leaf Lard to make the crust.

  • Yield: Makes enough for about 6 double-crust pies or 12 single crust pies

Source: The Martha Stewart Show, December Fall 2006/2007


  • 3 pounds leaf lard, cut into 1/2-inch cubes


  1. Preheat oven to 350 degrees. Place lard in a Dutch oven and bake until fat melts and the cracklings float to the surface, stirring every 45 minutes (this may take up to 4 hours). Remove from oven and strain into a heatproof glass measuring cup; discard solids. Pour rendered lard into small ice-cube trays about halfway full and freeze.

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