I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here. This recipe makes two crusts, for either two single-crust pies or one double-crust pie. Making the full amount is just as easy as making half of it, so if you only need one crust, freeze the other; that way there is always homemade dough on hand.
Recipe information
Yield
makes enough for two 9-inch pie crusts
Ingredients
Preparation
To make the dough:
Step 1
In a large bowl, whisk together the flour and salt. Sprinkle half of the butter and lard over the flour and use your fingertips, a pastry blender, or two knives to cut and mix until the mixture resembles large peas. Sprinkle in the remaining butter and lard and cut and mix to coarse crumbs. Sprinkle the dough with ice water, 1 tablespoon at a time, and use a fork to lightly mix until the dough just comes together and pulls away from the sides of the bowl. Gather the dough into a ball. Divide the ball in half. Press into two 1-inch-thick discs and wrap in plastic. Refrigerate for 30 minutes before rolling, or freeze for later use.
To blind-bake (prebake) the crust:
Step 2
Preheat the oven to 375°F.
Step 3
Roll out the dough on a lightly floured surface to about 12 inches in diameter. Drape the dough over the rolling pin or fold it into quarters and transfer to a 9-inch pie plate. Press the pastry evenly into the pan, without stretching to fit. Trim the edges and crimp decoratively, as desired. Prick the crust all over with the tines of a fork. Cut parchment paper to fit the bottom and halfway up the sides of the pan. Line the pie shell with the paper. Pour in pie weights, uncooked rice, or dried beans to cover the bottom and sides of the crust. Bake for 12 minutes. Remove the paper and weights and bake the crust 5 minutes longer for a partially baked crust, or 10 minutes longer for a fully baked crust, until it looks dry and crisp.
