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Lard and Butter Pie Crust

This old-fashioned pie crust recipe makes the most delicious, flaky crust imaginable
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Prep Time:10 minutes
Course: Dessert, Main Course
Cuisine: American, French
Keyword: Butter Crust, Lard Crust, Patry Dough, Pie Crust
Servings: 2 crusts for one pie

Ingredients

  • 2½ Cup AP Flour
  • 1 tsp Salt
  • 2 Tbsp Sugar
  • 1/3 Cup + 2 Tbsp Lard https://amzn.to/4xXwEWv
  • 1/3 Cup + 2 Tbsp Butter, Very Cold
  • 3 Tbsp Very Cold Water

Instructions

  • In a medium bowl, mix the Flour, Salt, and Sugar together.
  • Add the Lard and Cold Butter, which can be cut into small pieces directly into the bowl.
  • Using your fingers, gently rub the butter, lard, and flour together until it forms a rough, crumb-like texture. Mix until the butter/lard are in pea-sized (or smaller) pieces.
  • Add Very Cold Water. Stir, pushing against the edge of the bowl, until the mixture comes together into a mass.
  • Shape into log. Divide into 1/3 - 2/3 portions. The larger portion will be for the bottom crust, since it has to be larger to account for the edges of the pie plate. The smaller portion will be the top crust.
  • On a flour coated sheet of parchment paper, roll the larger portion of dough into a circle that will fit the pie plate. Make sure to roll big enough to have a bit of dough over the edge of the plate, which will be used to seal the top/bottom crusts together.
  • Gently transfer to pie plate, and press into the bottom of the pie plate and up the edges. Trim excess.
  • Add desired filling to crust.
  • Roll out the remaining 1/3 of the crust into a circle that fits the top of your pie.
  • Gently transfer onto the top of the filling.
  • Trim any excess crust from the edges. Using thumb and forefingers, pinch the top and bottom crusts together.
  • Make sure to cut vent holes in middle of top crust to allow for steam escaping during baking.