The Perfect Pie Crust
The PERFECT Pie Crust
- 2 ½ cups flour all-purpose
- 8 oz unsalted butter chilled and cubed
- 8 oz lard Morrell, Snow Cap Manteca
- 1 tbsp sugar
- ¾ tsp salt kosher
- 1/2 cup water cold
- additional flour for rolling
Put all ingredients except water into a large bowl.
Using an up and down motion with the pastry blender, quickly mix the ingredients together until the mixture begins to resemble crumbly sand, with lumps the size of peanuts and almonds. Once you reach this consistency stop mixing. You DO NOT overwork the dough. Keeping clumps of the butter and lard, without overworking the dough will result in the perfect flaky and light crust you are looking for.
Slowly add the icy cold water over the mixture and begin to lightly combine with a fork or cold hands. I prefer to run my hands under cool water and thoroughly dry before combining.
Mix until the dough just begins to form a clump when squeezed together.
Divide the dough in half and make two rounds disks that are about 1/2 thick or so.
Place each disk on a piece of parchment or plastic wrap and seal up. Place in the refrigerator for an hour to chill.
This is the dough that I use to teach everyone to start with. It is an easy, no-fail and delicious recipe for beginner bakers to advanced. You will get a lovely browned and flaky crust that is light but solid. I have used it for both sweet and savory pies, as well as quiches, tarts and hand pies. You can adjust sweetness by eliminating the sugar for savory pies or adding a little more to taste on one with a filling that is more tart.