Pie crust (x0.5 scale)
Recipe by user david
A versatile and delicious pie crust recipe perfect for any pie.
Makes 1 pie crusts
This pie crust recipe makes two crusts that can be prepared up to three days in advance, allowing flexibility for planning ahead. The combination of butter and lard creates a flaky and tender texture that is unmatched. This crust is suitable for savory and sweet pies alike. Chill the dough for at least an hour before rolling it out for best results.
- 1 cup, 3 Tbsp, 1⁄2 tsp 1 cup, 3 Tbsp, 1⁄2 tsp (150 g) all-purpose flour
- 3⁄4 tsp 3⁄4 tsp (3 g) white granulated sugar
- 1⁄2 tsp 1⁄2 tsp (3 g) salt
- 1 cup, 3 Tbsp, 1⁄2 tsp 1 cup, 3 Tbsp, 1⁄2 tsp (150 g) all-purpose flour
- 3⁄4 tsp 3⁄4 tsp (3 g) white granulated sugar
- 1⁄2 tsp 1⁄2 tsp (3 g) salt
Blend flour, sugar, and salt in processor.
- 1⁄4 cup 1⁄4 cup (57 g) unsalted butter, chilled, cut into ½" cubes
- 1⁄4 cup 1⁄4 cup (51 g) lard, chilled, cut into ½" cubes
- 1⁄4 cup 1⁄4 cup (57 g) unsalted butter, chilled, cut into ½" cubes
- 1⁄4 cup 1⁄4 cup (51 g) lard, chilled, cut into ½" cubes
Add butter and lard; using on/off turns, blend until mixture resembles coarse meal.
- 2 Tbsp, 1 1⁄2 tsp 2 Tbsp, 1 1⁄2 tsp (37 g) ice water
- 2 Tbsp, 1 1⁄2 tsp 2 Tbsp, 1 1⁄2 tsp (37 g) ice 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.
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.
Notes
Do Ahead: Pie crust can be made 3 days ahead. Keep refrigerated.
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