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Pie crust

Makes 2 pie crusts

A versatile and delicious pie crust recipe perfect for any pie.

  • 2 1⁄2 cups (310 g) all-purpose flour
  • 1 1⁄2 tsp (6 g) sugar
  • 1 tsp (6 g) salt

Blend flour, sugar, and salt in processor.

  • 1⁄2 cup (110 g) unsalted butter, chilled, cut into ½" cubes
  • 1⁄2 cup (100 g) lard, chilled, cut into ½" cubes

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

  • 5 Tbsp (74 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.

Notes
  • Do Ahead: Pie crust can be made 3 days ahead. Keep refrigerated.

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daveseats.com/recipes/pie-crust/

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