Homemade Pie Crust

Name: Homemade Pie Crust
Prep time: 20 min
Total time: 20 min
Yield: 1 double crust pie
Ingredients: 2.5 cups All-purpose flour; 1 teaspoon Salt; 0.66 cup Cold unsalted butter (Cut into small cubes); 2 tablespoons Cold lard (Cut into small pieces); 0.5 cup Ice water (Approximately, add gradually)

A classic recipe for making flaky pie crust from scratch, with variations for different fats and techniques.

⏱ Prep: 20m

🍳 Cook: PT0M

⏰ Total: 20m

🍽 Servings: 1 double crust pie

Ingredients

2.5 cups All-purpose flour
1 teaspoon Salt
0.66 cup Cold unsalted butter (Cut into small cubes)
2 tablespoons Cold lard (Cut into small pieces)
0.5 cup Ice water (Approximately, add gradually)

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Instructions

1In a large bowl, whisk together the flour and salt.
2Add the cold butter and lard to the flour mixture. Use a pastry blender or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to prevent the butter from melting.
3Gradually add ice water, one tablespoon at a time, mixing lightly after each addition, until the dough just comes together. Be careful not to overmix. The dough should be slightly shaggy.
4Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days) before rolling out.
5On a lightly floured surface, roll out one disc of dough into a circle about 12 inches in diameter. Transfer to a pie plate. Trim and crimp the edges as desired. Repeat with the second disc of dough for the top crust, if using.