Butter and Lard Crust
2013-10-28 15:10:20
Ingredients
- Start with all ingredients well chilled
- 3 Cups Sifted All purpose Flour
- 1/4 Cup Sugar
- 1/8 tsp salt
- 1 Stick Unsalted Butter, cut into small pieces, and chilled
- 1/3 Cup Lard cut into small pieces (to measure lard fill a 1 Qt. measuring cup with 2 2/3 cups of ice water and add lard until water measures 3 cups
- 5-6 TBL Ice Water
Instructions
- Combine dry ingredients in a food processor with a metal blade, pulse 3-4 times to mix the ingredients
- Remove lid and all butter and lard, cover and pulse until mixture forms pea-sized clumps
- Add water 1 TBL at a time pulsing a few times with each addition until dough forms a ball (you may not need all the water, do not add more than you need)
- Split the dough into two pieces, one slightly larger (for the bottom crust)
- Form each portion into a ball. wrap in plastic and press it into a disk shape
- Refrigerate the dough for at least thirty minutes
- Refer to your specific pie recipe for assembly directions
Notes
- Makes 2 9"crusts; for one double crust or two single crust pies.
- Crust can be rolled out, wrapped carefully, folded in quarters (after wrapping) and frozen
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