The Only Pie Crust Recipe You’ll Ever Need

 

Are you a crust kind of person, or a filling kind of person? Me, I’m a crust gal. Pie crust should be flaky, moist and buttery. I’m wanting pie just thinking of it. I am looking forward to posting many pie recipes on the blog, but for now, let’s get started with the basics! It took me years to perfect my favorite pie crust recipe. And my friends, I want to share it with you! I always have a few of these pre-made disks in my freezer ready to go at a moment’s notice. Because you never know when a day will call for pie; and life’s too short for store bought crust!

The secret (somewhat off-putting) ingredient to the best crust is lard! When butter and lard are used in conjunction in the same recipe it results in perfect flaky crust. What happens is the butter and lard melt at different temperatures while baking in the oven. This creates various, dispersed air pockets within the crust. The result is an extra flaky, yummy crust.

This recipe is super simple to make in a hurry, but does need to rest in the fridge for at least an hour (or up to 3 days) before being baked. It can also be made ahead of time and stored in the freezer (for up to 3 months) in disk shape. Enjoy the recipe and be sure to let me know how your crust turns out!

Let’s get baking!

Ingredients:

  • 2 ½ cups unbleached flour
  • 1 ½ tsp sugar
  • 1 tsp salt
  • ½ cup chilled unsalted butter (cut into ½ inch cubes)
  • ½ cup chilled lard  (cut into ½ inch cubes)
  • 5 Tbsp ice water (or more if needed)

Directions:

Blend flour, sugar, and salt in processor. Add butter and lard, pulsing in between additions. Mixture will resemble pebbles. Add water until dough begins to clump together. Add more water one tablespoon at a time if needed. Divide dough in half and flatten each into a disk. Wrap the disks in plastic and refrigerate for at least an hour.  If freezing, wrap disks in plastic then cover with aluminum foil or place disks in a ziploc bag then freeze.  When ready to roll out the dough allow the disks to soften at room temp for approx 30-45 minutes. Bake according to the pie recipe you are using. Enjoy!

xx,

Heidi

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