Recipes

Best-Ever Pie Crust

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Best-Ever Pie Crust

Best-Ever Pie Crust

amanda

Equipment

  • - Parchment Paper Sheets

  • - Silicone Baking Mat

  • - Pie Dish with Removable Bottom

  • - Rolling Pin Set (variety of sizes)

  • - Digital Kitchen Scale

  • - Cutting Board Set

  • - Pastry Blender

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

Instructions

1

Instruction 1

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.
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