Lard and Butter Pie Dough [RECIPE]
December 22, 2016 Leave a comment
Men love pie. It’s as simple as that. But we don’t like pie crust that is too heavy, greasy, or dry as dust. It should be light, flaky and have a smooth, buttery finish. That’s why I absolutely love this recipe! Having tried numerous versions in the past, this version by far makes the best crust I’ve ever tasted. To channel Bubba Gump for a moment, I like it on sweet pies, savory pies, fruit pies, hand pies, pecan pies, quiche pies, pies for lunch, pies for dinner…. well, you get the idea. Want to make a pie? Just make this recipe. It will make you popular with all the guys in your life.
PREP: 10 minutes
CHILL: At least one hour
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon Kosher salt
- 8 tablespoons unsalted butter, cut into 1/4-inch cubes
- 8 tablespoons lard, cut into 1/4-inch cubes
- 1/2 cup ice water, plus 1 to 2 tablespoons as needed
Prepare the dough
- Sift flour and salt together in a large bowl. Add butter and lard and using clean hands or a pastry blender, smoosh the mixture together until it is crumbly with small lumps the size of a peanut. The lumps will make your crust nice and flaky.
- Sprinkle 1/2 cup ice water over the mixture and stir. At this point, the dough should be sticky and hold together. If it doesn’t, mix in a bit more water as necessary.
- Divide the dough in half and make two discs about 5 inches across. Wrap the discs individually in plastic wrap, and chill for about an hour on the lowest shelf in your refrigerator. After chilling, the dough may be rolled out or put inside a resealable plastic bag and frozen for one to three months.
Roll the dough
- Remove the dough from the refrigerator and let it come to room temperature or until it has softened slightly and is easy to roll out. Dust flour on a clean counter or cutting board, unwrap one disc of dough and place it on the well dusted surface. Sprinkle a bit more flour on top of your dough, then flip and repeat. You will also want to make sure your hands and rolling pin are well dusted too, to keep the dough from sticking. Slowly roll the crust out from the center in all directions until it is 1 or 2 inches larger than your pie pan. Brush the extra flour off on both sides.
- Fold the dough over the top of your rolling pin and lay it carefully on the pie plate. If the dough rips at all, don’t fret. Just moisten your finger under cool water, paint it over the tear and push the dough back together or add a little extra dough to the hole to mend the tear. Pour the filling in the pie and repeat the process with the other disc.
YIELD: Recipe makes one double-crust pie or two single-crust pies.