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.–Editors of Cook’s Illustrated
Lard and Butter Pie Crust Recipe
- Quick Glance
- 15 M
- 45 M
- Makes enough for a double-crust 10-inch pie
- 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
- 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.
- To make Cook’s Illustrated’s original recipe, substitute cold vegetable shortening for the lard.
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Lard and Butter Pie Crust Recipe © 1993 Editors of Cook's Illustrated. All rights reserved.