Flaky Butter Pie Crust
Easy to make flaky butter pie crust
Servings: 2 9" pie crusts
Ingredients
- 3¼ cups flour with extra to coat work area and hands to avoid sticking.
- 1 tsp salt
- ½ cup cold butter
- ⅔ cup cold lard
- 4-5 tbsp ice water to start, more may be needed
Instructions
- In a mixing bowl, combine the flour and salt. Add the butter and lard and work it in your hands until it resembles course crumbs.
- Add the ice water a little at a time using your hands until the dough comes together in the palm of your hand without sticking. Make sure not to overwork the dough as it will become too elastic.
- Divide the dough in half and wrap each in saran wrap. Regrigerate for 30 minutes.
- Romove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough to desired thickness.
- It's always best to bake your bottom crust for approximately 10 minutes with pie weights before adding your filling.