Pie crust

Scale: clear | x0.25 | x0.5 | x1.5 | x2 | x3 | x4

Can be made 3 days ahead.

  • 2 12 cups (312 g) all-purpose flour
  • 1 12 tsp (6 g) white granulated sugar
  • 1 tsp (6 g) salt

Blend flour, sugar, and salt in processor.

  • 12 cup (114 g) unsalted butter
  • 12 cup lard

Add butter and lard; using on/off turns, blend until mixture resembles coarse meal.

  • 5 Tbsp (74 g) water

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. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.