Grandma's BEST Pie Crust
The BEST pie crust you'll ever have! Made with butter and lard (or shortening) in the food processor, this is the flakiest and tender pie crust!
Servings 2 crusts
- 2 1/2 cups all purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup chilled unsalted butter cut into cubes
- 1/2 cup chilled lard cut into cubes
- 5 tablespoons ice water I usually end up with about 6 tablespoons
Blend flour, sugar, and salt in processor just until processed.
Pulse the butter and lard in, blend until mixture resembles coarse crumbles.
Add 5 tablespoons ice water and pulse a few times until dough begins to clump together. Do not overwork. When it starts to come away from the edges, dump the dough on to a floured surface.
Add another tablespoon of ice water and, using your hands, mix the water into the dough just until it forms a ball. Add additional water until you get the ball shape needed.
Divide dough in half and form each half into a disc. Wrap the disc in plastic wrap and put it into the fridge for at least an hour.
If necessary, soften slightly at room temperature before rolling out.
I bake this at 375 degrees for about 15 minutes. But keep an eye on it, every oven is a bit different.