Best-Ever Pie Crust
A classic, flaky pie crust made with a perfect blend of butter and lard, resulting in a tender and delicious pastry base. This versatile dough can be used for both sweet and savory pies.
8 servings
1 hr 10 min
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Ingredients
- •2½ cups unbleached all purpose flour
- •1½ teaspoons sugar
- •1 teaspoon salt
- •½ cup chilled unsalted butter
- •½ cup chilled lard
- •5 tablespoons ice water
Cooking Instructions
- 1.
Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.
70 min
