CLASSIC BUTTER & LEAF LARD PIE CRUST

For 1 Double Pie Crust (adapted from Art of the Pie)

INGREDIENTS

2 1/2 cups unbleached all-purpose flour

1/2 teaspoon salt

8 tablespoons salted or unsalted butter, cold and cut into tablespoon-sized pieces

8 tablespoons rendered leaf lard, cold and cut into tablespoon-sized pieces (or the stuff from the big blue can which shall not be named)

1/2 cup ice water + 1-3 tablespoons more as needed

PROCEDURE

Add all ingredients except water to a large bowl. With cold hands, break up the pieces of butter and lard into smaller pieces until they are about pea or almond sized. Add your water, make sure you don’t get ice cubes into the bowl! Mix and fluff with a fork. Squeeze a handful of dough, if it doesn’t hold together add another tablespoon of water.

Divide the dough in half and wrap the fat discs in plastic wrap. Keep refrigerated at least 20 minutes up to 3 days.

After chilled, unwrap the dough disc and place on a well floured pastry cloth, plastic wrap or parchment paper. Rub flour onto your rolling pin (or any cylinder object) and on top of the dough. Give it a few thumps with the rolling pin to wake it up. Flip it over and do the same. Roll the crust from the center out, adding more flour if needed.

When the disc is about 1 or 2 inches larger than your pie pan, fold the dough over the top of the pin and carefully lay it in the pie pan. If it needs to be patched together don’t worry, it will still turn out great. Put the filling in the pie and repeat the process with the other disc. If you are making a double crust pie, pinch the top and bottom crusts together and brush the top with egg whites and sprinkle with sugar. Bake as your filling recipe directs and enjoy with your favorite people!