SKU: Pie-Crust-Recipe-with-Lard|other products by ChefShop


Pie Crust Recipe with Lard
the basics
serves a pies worth


3 cups cake flour (if you got it, fresh flour is better)

a good dash of sea salt

1/2 cup lard

1/2 cup of butter

1 tablespoon of any sugar

ice cold water

A bowl, ceramic if you got it, pastry cutter if you got, pie plate


#1: sift the salt and flour to combine

#2: cut in the lard and butter with a pastry cutter (big fork or fingertips as an option if you got’em) until the mixture resembles gravelly cornmeal, less mix is "more better"

#3: sprinkle the ice water mixing with pastry cutter until the mixture holds together when pinched

#4: pack into two balls of slightly unequal size (bigger is for bottom crust, smaller is for the top) and chill for at least 30 minutes in a bowl covered

#5: on a lightly floured surface roll out dough into circle to 3/32 inch thickness

#6: transfer to 10 inch pie plate or smaller

#7: bake as the pie filling recipe suggests