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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Testers ChoiceTesters Choice
Jan 09, 2002
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.
Lard and Butter Pie Crust Recipe © 1993 Editors of Cook's Illustrated. All rights reserved.