Lard and Butter Pie Crust
User Reviews
4.8
Lard and Butter Pie Crust
Description
The Lard and Butter Pie Crust recipe involves blending cold, cubed butter and lard into a mixture of flour, salt, and sugar using short pulses in a food processor to achieve a coarse cornmeal-like texture. Ice water is added gradually to bind the dough without overworking it, contributing to its flakiness after baking.
The dough is divided into two portions, shaped into discs, wrapped, and chilled to firm up the fat and rest the gluten, which improves pastry texture and prevents shrinkage.
Once cold, each dough portion is rolled out on a lightly floured surface to a size slightly larger than the pie plate. The smaller disc is used as the pie bottom, gently draped into the plate to maintain the flaky structure achieved by the combination of lard and butter.
This crust balances the rich flavor of butter with the flakiness that lard imparts, making it suitable for a range of pie recipes.
Ingredients
- 2 1/2 cups all-purpose flour stashed in the freezer until cold
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 13 tablespoons (6 1/2 oz) butter cut into 1/2-inch (12-mm) cubes, cold unsalted
- 8 tablespoons (4 oz) lard cut into 1/2-inch (12-mm) cubes, cold
- 4 to 6 tablespoons water ice
Instructions
- In a food processor fitted with metal blade, combine the flour, salt, and sugar.
- Toss in the butter cubes and process with five 1-second pulses.
- Toss the cold lard into the processor and continue pulsing until the butter is no larger than the size of peas and the flour is pale yellow and resembles coarse cornmeal, about four 1-second pulses. Dump the flour mixture into a medium bowl.
- Sprinkle 3 tablespoons of ice water over the flour mixture. Working quickly, use a fork to fluff and mix thoroughly. Squeeze a handful of dough—if it doesn't stick together, add the remaining water, 1 tablespoon at a time.
- Handling the dough as little as possible, divide it into 2 balls, one slightly larger than the other. Flatten each portion of dough into 6-inch discs. Wrap in plastic wrap and refrigerate for 30 minutes.
- On a lightly floured work surface, roll each portion of dough to slightly larger than your pie plate. Carefully drape the slightly smaller portion of dough in the plate. If desired, prick the bottom crust with the tines of a fork, if desired.
- Fill with your favorite pie filling recipe, top with the remaining portion of dough and crimp the edges. Trim any excess dough that hangs over the edge. Freeze the unbaked pie for up to several weeks or transfer it to the fridge for at least 30 minutes before baking according to your recipe. Originally published January 9, 2002.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 214kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 305mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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