Pie Crust by Crafty (Butter and Lard)

By RoketJSquerl

Note: Both vegetable shortening and lard soften very quickly when they come into contact with the heat of your hands. If I know I’ll be making a pie with vegetable shortenening or lard I like to pre-measure the
fat, separate it into into 6 or 8 clumps, and store in refrigerater in a small zip-top bag. I also prefer to use my fingers rather than a pastry cutter or a food processor to make this dough. It’s very quick, and there
is less tendency to overwork the dough.

Ingredients

• 12 ounces (340 g) all-purpose flour
• 1 1/4 teaspoons kosher salt
• 3 tablespoons sugar
• 3 ounces chilled shortening or leaf lard
• 5 ounces of cold butter
• 1 tablespoon apple cider vinegar
• 4 ounces (115 g) very cold water

Preparation

Step 1

1. In a bowl, mix together the flour, salt and sugar. Add the frozen butter and lard, separating the pieces if they’re stuck together, and toss them with the flour mixture. Use your fingers to rub the fat into the flour mixture. Toss the mixture and rub some more until you have created a mixture of almond/walnut-size pieces and pea size pieces. Drizzle the water/vinegar over the fat-flour mixture. Mix with a fork.

2. Dump the mixture on the counter. Use a bench scraper to gather the crumbs into the mass of dough. If the mixture is still dry rather than
crumbly, add more water a tablespoonful at a time, sprinkling it over the dough.

3. Use the heel of your hand to smear the mixture away from you one-third at a time. Gather the dough together with the bench scraper. Repeat
again and then again if necessary.

4. Cut the dough in half with the bench scraper and form each half into a puck shape. Wrap in plastic wrap and refrigerate.