Pie Crust

Photo: Pie Crust

TOTAL TIME: 1 hr 40 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 25 min
 
YIELD: 1 (9-inch) piecrust
LEVEL: Intermediate

ingredients

  • 3 ounces (6 tablespoons) butter, chilled
  • 1 ounce (2 tablespoons) lard, chilled
  • 6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
  • 1/2 teaspoon table salt
  • 1/4 cup ice water, in spritz bottle
  • Approximately 32 ounces of dried beans, for blind baking
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Directions

Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.

In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.

Preheat oven to 425 degrees F.

Place 2 metal pie pans in the refrigerator to chill.

Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.

Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on October 11, 2012

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    Awesome recipe! Everyone in my family loved the crust. I made this and did apple turnovers out of it. Everyone ate them up so fast. The whole house smelled delicious! Getting ready to make more crust for the evening dessert. Can't wait! A must try!

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  • on May 03, 2012

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    This Pie Crust receipe made with LARD is a favorite of mine, for it never fails to bring and deliver the 'HOMEMADE'Grandma taste to any Pie.
    Many Pie crusts come and go, this one is a keeper....it says...Yummy to my family and heartfelt hugs and kisses are always delivered, when I serve my Apple Pie., made with this Lard Pie Crust Receipe. A must to make and serve. This is a winner receipe...try and see for yourself. It will always bring raves !!!

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  • on February 10, 2012

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    I have never had luck making homemade crust until now, thanks Alton now I proudly say "yes I made the whole pie including the crust. My mom whom has always made pie crust told me "I don't ever hear you say again you can't make crust. Now I enjoy baking pies,so much so I have been using your recipe to make baked fruit pies that I use to fry made with biscuit dough. So far I've baked fresh strawberry & apple can't wait to make more,& neither can my grandchildren. Thanks,a real winner.

    people found this review Helpful.
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