Old Fashioned Pie Crust
Our favorite pie crusts are 50% butter and 50% high quality lard for the perfect balance of tender and flakey. This makes enough dough for 1 9" double crust or 2 9" single crust pies.
Ingredients
100g unsalted butter
100g lard
10g red wine vinegar
120g cold water
350g all purpose flour
7g salt
7g sugar
Method
- Cut the butter and lard into cubes and keep very cold
- Combine the vinegar and water and store in the fridge
- Combine the flour, salt and sugar in a large bowl
- Add the fats and using a pastry cutter or your hands rub in until the size of pea meal
- Add 80% of the water and vinegar mixture and bring the dough together adding more water a tablespoon at a time until the dough just holds together when squeezed into a ball
- Turn the dough out onto a table and knead into a smooth dough with streaks of butter still visible
- Divide the dough in half and gently form into balls. Slightly flatten and then wrap and chill for at least 30 minutes
- After chilling, roll dough on a floured surface into a 14 inch wide circle that is about 1/8 inch thick
