Name: Pie crust
Ingredients: 2 1&frasl;2 cups (312 g) all-purpose flour; 1 1&frasl;2 tsp (6 g) white granulated sugar; 1 tsp (6 g) salt; 1&frasl;2 cup (114 g) unsalted butter; 1&frasl;2 cup lard; 5 Tbsp (74 g) water

Pie crust

What I use for tourtiere

Can be made 3 days ahead.

2 ¹⁄₂ cups (312 g) all-purpose flour
1 ¹⁄₂ tsp (6 g) white granulated sugar
1 tsp (6 g) salt

2 ¹⁄₂ cups (312 g) all-purpose flour
1 ¹⁄₂ tsp (6 g) white granulated sugar
1 tsp (6 g) salt

Blend flour, sugar, and salt in processor.

¹⁄₂ cup (114 g) unsalted butter
¹⁄₂ cup lard

¹⁄₂ cup (114 g) unsalted butter
¹⁄₂ cup lard

Add butter and lard; using on/off turns, blend until mixture resembles coarse meal.

5 Tbsp (74 g) water

5 Tbsp (74 g) water

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. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.

Sources:

Jeanne Thiel Kelley - Epicurious

Images:

Pie Crust
Pie Crust Cooked

Dave's Recipes

Pie crust