Best Pie Crust Recipe With Lard And Butter

Put the dry ingredients in a large food processor fitted with the metal blade and pulse a few times to combine add the lard and cubed butter and quick pulse 3 5 times until the fats are broken up into pieces the size of large peas slowly begin to add 1 2 cup of vinegar egg mixture first

Lard pie crust recipe with just a few simple ingredients and a food processor you can whip up the best lard pie crust in less than 5 minutes there s simply no good reason to ever use store bought the flavor and texture of homemade can t be beat and you have the peace of mind knowing it s free from junk ingredients let s get started

Tips for making the perfect pie crusts make sure the butter or fat you are using is very cold you may even want to freeze it for 10 15 minutes before starting the colder the fat in your dough is when it hits the oven the flakier your crust will be keep your ingredients as cold as possible

How to blind bake or fully bake pie crust to bake the pie shell preheat oven to 425 f 218 c line pie crust with parchment paper or foil and fill with pie weights or dried beans bake 12 minutes remove paper or foil and weights and prick bottom and sides of crust all over with a fork

Prep and chill the ingredients measure the flour salt and sugar if using in a medium bowl and whisk everything to combine add the butter and lard and place the bowl into the freezer for at least 30 minutes to chill cut the fat into the flour mixture

Gradually add cold water tossing with a fork until dough holds together when pressed shape into a disk wrap and refrigerate 1 hour or overnight on a lightly floured surface roll dough to a 1 8 in thick circle transfer to a 9 in or 10 in pie plate trim crust to 1 2 in beyond rim of plate flute edge

Toss the cold lard into the processor and continue pulsing until the butter is no larger than the size of peas and the flour is pale yellow and resembles coarse cornmeal about four 1 second pulses dump the flour mixture into a medium bowl sprinkle 3 tablespoons of ice water over the flour mixture

Prepare a bowl of ice water by pouring 1 ½ cups of cool water into a bowl filled with ice cubes set aside add the cold lard cubes and the cold butter cubes to the bowl of flour and salt use a pastry cutter to cut the fat into the flour blending until the mixture resembles coarse crumbs

3 to 4 tablespoons cold water pat into a flat disk and wrap with plastic wrap chill at least a half hour roll into a thin circle and fit into your pie pan for the flakiest crust put the crust lined pie plate back in the refrigerator for another 15 minutes

Step 2 add the ice water 1 tablespoon at a time and pulse or mix until the mixture is just moist enough to hold together form the crust into a ball wrap with plastic and flatten into a disc refrigerate at least 4 hours before rolling out and baking

I recommend not using a food processor when making pie crust step 1 ln a large mixing bowl combine flour and salt with a large spoon step 2 use a simple pastry blender or two forks cut in the lard and cold butter by hand work the lard and butter into the flour until you have pea sized pieces

In a large bowl whisk together flour and salt until completely mixed add the lard and butter cut together with a pastry cutter or fork until mixture is dry crumbly and thoroughly mixed slowly add water 1 tablespoon at a time mixing well after each addition

The perfect crust is tender buttery flakey and crisp the best way to get those qualities is to make a pie dough that uses both butter and lard here is that recipe behold the naked pie crust unbaked rustically crimped awaiting its perfect filling an eggy quiche a fall pumpkin pie or a savoury pot pie

In a large bowl whisk together 2 cups flour and 2 tablespoons granulated sugar and set aside cut 1 stick 8 tablespoons salted butter into pieces that are about 1 tablespoon each and add it to the dry ingredients along with 2 tablespoons lard gently toss the butter and lard into the dry ingredients

Sift or blend the flour salt and baking powder together cut in the lard and process until the flour and lard is a sandy consistency in a separate bowl mix the egg vinegar and ice water add the liquid slowly into your flour mixture be careful not to over process at this point over processing leads to a tough final product

Preparation 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

Directions in a large bowl whisk the flour and the salt using a pastry cutter fork or your fingers cut the lard into the flour mixture until coarse pea sized lumps form in a small bowl stir the egg and vinegar add enough ice water to make 1 cup slowly pour into the lard mixture stirring as you go

Directions whisk flour and salt together in a large bowl cut in lard with a knife or pastry blender until the mixture resembles coarse crumbs sprinkle in water 1 tablespoon at a time blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl divide the dough in half and shape

Place the oven rack in the lower middle position of the oven and preheat the oven to 375 f remove the pie plate from the freezer and press a double layer of aluminum foil into the pie shell folding over the edges so that the entire crust is covered fill to the top of the foil with pie weights

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

In many ways this crust was quite similar to the shortening version both lard and shortening are 100 percent fat so it makes sense that they d behave very similarly in comparison butter is roughly 85 percent fat and 15 percent water similar to the shortening crust the lard also produced a flat crumbly pastry with noticeable greasiness

Pulse the flour mixture until there is a mixture of almond walnut size pieces and pea size pieces about 7 10 pulses drizzle the cold water over the butter flour mixture and pulse 3 4 more times to make the pie dough in a bowl mix together the flour salt and sugar

1 3 cup lard cold 1 3 cup butter cold 1 3 cup ice water instructions in a food processor combine flour and salt add lard and butter and pulse food processor until mixture resembles coarse meal gradually add ice water one tablespoon at a time until dough forms a ball place dough in refrigerator for one hour

You will want to line the crust with parchment and add in some pie weights to keep it from puffing up or my choice some dried beans cause i never have pie weights bake it at 350 f 180 c

25 delicious betty crocker pie crust recipes for every occasion with over 25 betty crocker pie crust recipes at your disposal you re well equipped to tackle any pie making challenge from the buttery richness of the classic all butter crust to the convenience of a no roll option these recipes cover a wide spectrum of flavors and textures

1 recipe pie crust of your choice for a 9 inch double crust pie for a good gluten free version see below 4 cups 500 g fresh raspberries ¾ cup 150 g sugar preferably natural evaporated cane sugar for a sweeter pie use up to 1 cup 200 g sugar 4 tablespoons cornstarch ⅛ teaspoon fine sea salt

If using homemade pie crust on a clean lightly floured work surface roll pie crust into a 12 inch circle about 1 8 inch thick transfer to an 8 inch aluminum pie plate with pie crust using a pastry brush dust off excess flour nestle dough into corners of pan with scissors or kitchen shears trim dough to edge of pie plate

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