Light, Flaky Pie Crust with Lard and Butter
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4.9
87 reviews
Excellent
Light, Flaky Pie Crust with Lard and Butter
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Make a light, flaky, buttery pie crust with lard and butter! This foolproof recipe uses high-quality leaf lard, cold butter, and a vinegar-egg mix. Makes two crusts.
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Ingredients
- 3 cup (370 g) all-purpose flour
- 1 tbsp (7.5 g) cornstarch
- 1 tsp (5 g) salt
- 10 tbsp (128 g) leaf lard or lard, chilled
- 8 tbsp (113 g) butter chilled and cut into small cubes
- 1 large egg
- 1 tbsp (15 ml) white vinegar
- ice cold water
Instructions
- Whisk together flour, cornstarch, salt in a large mixing bow. Add the leaf lard by the tablespoonful and butter cubes.
- Cut the fats in the flour using dough scrapers or a pastry blender until you get coarse crumbs. When you press the a small portion of mixture together with your fingers, it should hold the shape without falling apart.
- Crack an egg in a glass measuring cup (2 cup, about 480 ml, size), and add vinegar. Pour cold water to measure the liquid to reach 2/3 cup (158 ml) amount. Beat the mixture well.
- Drizzle about 1/2 cup (120 ml) of liquid around the crumb mixture and stir gently with a fork. Add a small amount of liquid on the dry spots and continue stirring until the mixture is slightly moistened. You may not need to use all of the liquid - use just enough to moisten the mixture slightly. Some crumbs are okay.
- When the dough mixture is moistened without being too sticky or dry, dump it on a lightly floured surface. Gather up the dough. Divide the dough in half. (If I am making a double crust pie, I usually make the bottom crust dough to be slightly larger than the top crust portion)
- Form each dough half into a disk and wrap with a piece of plastic wrap. Chill the dough for at least 1 hour before you roll out.
Rolling out and fluting pie crust
- Whack the pie dough with a rolling pin a few times if the dough seems too hard. Dust the surface with a little flour and start rolling the dough from the center out and rotating a quarter turn. Run your fingers under the dough to loosen it. Dust more flour if the dough feels sticking to the surface, but use as little as possible.
- Roll out into a circle until you get about 13-inches (33 cm) in diameter. This will fit to a standard 9 or 9 1/2 inch (23 cm) pie pan.
- Transfer the pastry to fit into a pan, gently nudging it down the sides of the pan. Lift up the overhanging dough and fold it under. Create the flute by using your thumb and forefinger to make a V pattern. Cover the pie shell with plastic wrap and refrigerate until ready to use.
Equipments used:
Notes
- Food processor method:
- How to par-bake (blind bake) a pie crust:
- Line the bottom of the pie crust with foil or parchment paper and fill it with pie weights, dried beans, or rice. Bake at 375°F for 10-12 minutes. Once baked, remove the weights and let the crust cool completely before using.
- Put the dry ingredients in a large food processor fitted with the metal blade and pulse a few times to combine. Add the lard by the tablespoonful and cubed butter, and quick pulse 3-5 times until the fats are broken up into pieces the size of large peas.
- Slowly begin to add 1/2 cup of vinegar egg liquid mixture first. While still pouring, run the food processor until all the liquid has been added. Add more liquid if needed. The mixture should begin to come together but stop before it forms a complete ball. Some crumbs are okay.
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Overall Rating
4.9
87 reviews
Excellent
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