adapted from Cook’s Illustrated | Makes enough for a double-crust 10-inch pie.
Just for a day, put aside all thoughts of diets, waist sizes, and cholesterol and make a pie with this marvelous lard crust. You may never go back.
convert Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
13 tablespoons cold butter, cut into 1/2-inch cubes
8 tablespoons cold lard
4 to 6 tablespoons ice water
Directions
1. Mix flour, salt and sugar in food processor fitted with metal blade.
2. Cut in butter cubes with five 1-second pulses. Add cold lard and continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no bigger than small peas, about 4 additional 1-second pulses. Turn mixture out into a medium-sized bowl.
3. Sprinkle 3 tablespoons of ice water over mixture. With a fork, fluff to mix thoroughly. Squeeze a handful of dough — if it doesn’t stick together, add remaining water, 1 tablespoon at a time.
4. Divide dough into two balls, one slightly larger than the other then flatten into 6-inch discs. Refrigerate for 30 minutes before rolling. Fill with your favorite pie filling recipe.
Note: To make Cook’s Illustrated’s original recipe, substitute cold vegetable shortening for the lard.
Recipe © 1993 Cook’s Illustrated. All rights reserved.
[Joan Osborne] This was one of the best pie crusts I’ve ever tasted. It was also one of the easiest to make. With this recipe in your arsenal, you’ll always get great compliments on your pies.
I made this pie crust adapted from Cook’s Illustrated. It was absolutely fantastic. The crust was so flaky and delicate, and the taste was very delicious. I love making pies, and this is the recipe that I will be using. Thank you so much.
I have been making the original Cook’s Illustrated recipe for years to rave reviews. People cannot get enough of the crust. The effect of the substitution of lard is subtle. If you are looking for a crust recipe or even if you already have a favorite, you should give this one a try. You and your guests will be pleased.
P.S.The success of this recipe is partially due to the use of a food processor. It’s the best way to cut fat into flour. If you do not have one, borrow one for this recipe.
Absolutely the best pie crust I have ever made. I usually use lard in my pie crusts and I ran across this one in my web search. Made Christmas pies with this recipe, and one wife at dinner was amazed that her husband didn’t leave his pie crust for her to eat! Also, I always had to cover the outer crust on pecan pies but with this recipe the outer crust was perfectly browned by the time the pies had finished baking.
A question: Can this crust be used for savory dishes like quiche? If not, could you make it savory by removing the sugar?
Hey Sherry, The second time I made this crust I forgot the sugar and it was still fantastic! So when I want to make chicken pot pies I’ll just skip the sugar.
OMG!!!! This is the best crust ever! I will never buy pre-made again that’s for sure. Summer is almost here and I think I’ll be making my berry pies ahead freeze them and always have one on hand to throw in the oven. I even froze extra dough and used a month later and it was as good.
Denise, so glad you found the recipe. It really is one the best I’ve made.
I have tried every crust recipe out there, this is the best I have ever made. People
go nuts over it. If you are looking for the “perfect one” this is it.
We’re not going to argue with you, WKChandler. Lard, in just the right proportions, makes everything better…so glad you had the same experience that we’ve had. Appreciate you chiming in…just curious, what filling accompanied this crust?
Do you roll the dough with additional flour or roll between parchment paper with no or little extra flour? Should the water be added so most of it sticks together and some still falling off or more water so that it sticks well (but not saturated, of course!)?
Thanks for the recipe!
Hi Eileen, I would add just enough water for the dough to begin to come together. As far as rolling out the dough, either method would work fine, just a little flour to prevent sticking, if needed.