Masthead header

Butter and Lard Crust

Butter and Lard Crust
Write a review
Save Recipe
Print
Ingredients
  1. Start with all ingredients well chilled
  2. 3 Cups Sifted All purpose Flour
  3. 1/4 Cup Sugar
  4. 1/8 tsp salt
  5. 1 Stick Unsalted Butter, cut into small pieces, and chilled
  6. 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
  7. 5-6 TBL Ice Water
Instructions
  1. Combine dry ingredients in a food processor with a metal blade, pulse 3-4 times to mix the ingredients
  2. Remove lid and all butter and lard, cover and pulse until mixture forms pea-sized clumps
  3. 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)
  4. Split the dough into two pieces, one slightly larger (for the bottom crust)
  5. Form each portion into a ball. wrap in plastic and press it into a disk shape
  6. Refrigerate the dough for at least thirty minutes
  7. Refer to your specific pie recipe for assembly directions
Notes
  1. Makes 2 9"crusts; for one double crust or two single crust pies.
  2. Crust can be rolled out, wrapped carefully, folded in quarters (after wrapping) and frozen
Chefs Last Diet https://chefslastdiet.com/
Posted in Desserts,recipes

Facebook Share|Tweet Post|Pin Post|+1 Post
Administrator Login|ProPhoto Photography Blog

T w i t t e r