Pie Crust

Often made with lard or animal-derived shortening for flakiness.

Why?

Pie crusts and pastry doughs are traditionally made with lard (pork fat) or butter for their flaky texture, though many now use vegetable shortening instead. Halal status depends on which fat was used — 'all-butter' and clearly vegetable-shortening-based crusts are halal-friendly, while unlabeled 'shortening' or unstated animal fat should be treated as doubtful.

References

• General consensus of major halal certification bodies (e.g. IFANCA, JAKIM, HFA)

Last reviewed: 2026-09-08

This is informational guidance only, not a certified halal determination. Always consult an official halal certification body for certainty.