Ingredients

The following ingredients have 72 Servings
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 8 Tbsp cold butter (1/2 cup, cut into 1/2-inch cubes)
  • 8 Tbsp cold lard ((1/2 cup) separated into several chunks)
  • 6-8 Tbsp ice water

Instruction

  • To Make the Pie Crust
  • Mix flour and salt in food processor fitted with metal blade.
  • Cut in butter cubes with five 1-second pulses. Add cold lard and continue cutting in until flour 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.
  • Use your fingers to quickly sift through the mixture and if you find any really large chunks, just massage with some flour with your fingers to break it up.
  • Sprinkle 3 Tbsp of ice water over mixture. With a fork, fluff to mix thoroughly. Squeeze a handful of dough — if it doesn’t stick together, add two more tablespoons of water and repeat. Continue adding 1 tablespoon at a time until a quick squeeze of the dough shows it is sticking togeether
  • Divide dough into two and then flatten into 6-inch discs. Refrigerate for 30 minutes before rolling. I had better success using a pastry cloth than trying to roll it on my granite top but in either case, make sure you sprinkle counter/cloth with flour and flour your rolling pin.
  • Proceed with your recipe!