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
LC Further Reading Note
If you’re one of those people who shudders at the thought of lard, we don’t blame you. After all, everyone knows that too much fat in your diet makes you… well… fat, right? Well, prepare to embrace the lard (figuratively speaking), because we have some further reading on the matter that might change your mind. Author Jennifer McLaggan contends that it’s not so much ‘a lifetime on the hips’ as ‘a lifetime of happily eating delicious pie’, in her piece Why Animal Fat Is Good For You.
If you’re still unsure, or if you want to make Cook’s Illustrated’s original recipe, you can substitute cold vegetable shortening for the lard. But trust us, you’ll be missing out.
Lard and Butter Pie Crust
- 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.