Pie crusts are difficult to make. They tend to be too dry or too moist and other times they just simply won’t hold together. This recipe is tried-and-true!
- 1 cup all-purpose flour
- ½ cup cake flour
- ¼ teaspoon salt
- 1 teaspoon sugar
- 7 tablespoons butter, cold
- 3 tablespoons lard, cold
- 4-5 tablespoons ice water
- Put flours, salt, and sugar in a food processor. Pulse two times. Add cold butter and cold lard chunks. Pulse six or seven times until mixture looks crumbly.
- Put mixture into a large bowl. Add 4 tablespoons ice water. Stir with a fork. Push dough together against the side of the bowl toward you. Turn the bowl 90 degrees and repeat pushing dough together. Press into a flat ball.
- Place dough on a small paper plate and put in the freezer for 30 minutes.
- Dust a clean surface lightly with all-purpose flour. Set dough on the floured surface. Roll out into a circle slightly bigger than a crust needed for a 9-inch pie plate.
- Fold in half toward you then in half again and lay onto pie plate. Unfold.
- With a sharp knife, trim the crust hanging over the edges. Flute by pushing right thumb from outer edge of ridge, closing right forefinger and middle finger on each side of your thumb. Flute around the edge of the whole pie crust.
- Preheat oven to 425 degrees. Bake for 10-15 minutes. Shorter time is for a metal pie plate. Glass pie plate requires longer baking time.