The Perfect Pie Crust Recipe made with Lard and Butter
Posted by Warren
Makes one 10 to 9 inch pie, double crust, dough. Total prep
Armour lard needs no refrigeration because it has been processed and modified. Who knows where the fat came from. This lard is hydrogenated and will add a process taste to your crust. If you want true, authentic, flavor of a classic pastry made with fine ingredients, you must use leaf lard.
Fine leaf lard will not add a porky flavor to your pie crust. If you were to taste it straight, it has a smooth texture with a creamy milk shake like flavor that coats your tongue. Did not MacDonald’s use lard in their ice cream?
Any processed lard that does not need refrigeration will not produce a fine pastry. So why go through all the trouble to use a vintage recipe with inferior products.
Armour Lard ingredients printed on the package
Prepared From Lard And Hydrogenated Lard, BHA, Propyl Gallate & Citric Acid Added As Preservatives.
Refrigeration not required.
Armour lard needs no refrigeration because it has been processed and modified. Who knows where the fat came from. This lard is hydrogenated and will add a process taste to your crust.
If you want true, authentic, flavor of a classic pastry made with fine ingredients, you must use leaf lard.
So here is the famous pie crust recipe.
—Pie Crust Recipe made with Lard and Butter—
Pastry dough – double crust
2 1/2 cups King Arthur all-purpose flour (Red bag)
2 tablespoons sugar
1/2 cup ice cold water
1 teaspoon cold canola oil
1/2 teaspoon fine salt
1/2 cup (8 tablespoons) cold leaf lard
1/2 cup (1 stick) cold unsalted butter (any brand wrapped in foil)
Directions making the dough
1. Add all your dry ingredients to a chilled glass bowl and tossed the mixture with a fork.
2. Cube your fats into small pieces and add to the bowl.
3. Using just your finger tips rub the cold fat into the flour. Stop when the mixture resembles cracker crumbs and tiny peas.
Do not use
the water/oil mixture all at once
4. Whip the ice cold water and oil until it looks cloudy and the mixture looks a little foamy. Quickly add two thirds of this liquid to the dry ingredients and toss with a fork. If it is not coming together add the remaining liquid.
Do Not over work the dough.
It will make it tough.
5. The dough should look somewhat dry but come together when squeezed in your hands.
6. Now divide this mixture in half to make two balls by squeezing it all together. Compress and flatten the balls to form two large disks.
7. Wrap disks tightly with plastic wrap and chill for 30-60 minutes. You can freeze them for two months by adding a foil wrap to the covered disks.
8. Your dough is now ready for your favorite pie recipe.
Happy baking!
