Ingredients:
2 1/2 C unbleached all purpose flour
1 1/2 t sugar
1 t salt
1/2 C (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 C chilled lard or frozen nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes 5 T(or more) ice water preparation
Directions:
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 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. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.
Makes 2 pie crusts (enough dough for 1 double-crust pie, 1 lattice-topped pie, or 2 single-crust pies).
2 1/2 C unbleached all purpose flour
1 1/2 t sugar
1 t salt
1/2 C (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 C chilled lard or frozen nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes 5 T(or more) ice water preparation
Directions:
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 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. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.
Makes 2 pie crusts (enough dough for 1 double-crust pie, 1 lattice-topped pie, or 2 single-crust pies).
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