A combination of lard and butter in this pie crust ensures a deeply flavorful and delightfully flaky pie crust which pairs equally well with sweet dessert pies as well as savory pies.
This recipe makes either one double-crust pie, or two single-crust pies.
Ingredients
2 ½ cups flour
½ cup pork lard
½ cup (cool, not soft) butter
1 tsp salt
1 tsp sugar (optional - omit for savory pies)
6 - 8 Tbsp ice-cold water
Melted butter, for topping (optional - omit for single crust pies)
extra sugar for topping (optional - omit for single crust and savory pies)
Cut together flour, lard, butter, salt, and sugar.
Mix in water until dough comes together. Avoid overmixing.
Divide into two equal portions. Roll out, assemble pie as desired, using a 9” pie pan.
Coat top crust with a light layer of melted butter and (for sweet pies) a sprinkle of sugar (optional)
For pies cooked with the filling:
Cook pie according to the recipe directions provided in the filling recipe. If top crust begins to darken too much, aluminum foil can be tented on the top to slow browning.
For pies with pre-baked crusts:
Dock single pie crust with fork, and bake at 350℉ for 20 minutes or until lightly browned. Allow pie to cool before adding filling.
