Best-Ever Pie Crust

Name: Best-Ever Pie Crust
Ingredients: 2 1/2 cups unbleached all purpose flour; 1 1/2 teaspoons sugar; 1 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1/2 cup chilled lard or frozen nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes; 5 tablespoons (or more) ice water

3.6

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Servings: 1.5

Cost: $10.01 /serving

Author : Jeanne Thiel Kelley

american food processor dessert

Ingredients

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2 1/2 cups unbleached all purpose flour1 1/2 teaspoons sugar1 teaspoon salt1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes1/2 cup chilled lard or frozen nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes5 tablespoons (or more) ice water

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Instructions

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Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.