Pie Dough for Flaky Pie Crust
For instructions on how to bake, follow your pie recipe.
Ingredients
Dry Ingredients
- 390 g Pastry Flour
- 15 g Sugar
- 6 g Salt
Cut-In
- 112 g Butter cold from fridge
- 112 g Lard cold from fridge
Liquid Ingredients
- 112 g Water ice cold
Instructions
Combine Dry
- Whisk together flour, sugar and salt
Cut-In Fat
- Cut cold butter and lard (as best you can) into ½ inch cubes and toss with dry ingredients. Using your fingers, press the pieces of butter and lard along the bowl and between your finger taking care not to melt the fat. Keep rubbing the fat into the flour until you have something that resembles cornmeal with a few pea-sized bits of butter and lard remaining.
Add liquid
- With the flour still in the bowl, make a well in the center. Add the cold water and move the flour into the water using a fork. Once the water is evenly distributed and you have a shaggy mass of dough, dump it onto a clean counter and press it together. It will be dry, but should hold together well enough. Wrap in plastic and place in fridge. After two hours, the dough will be ready for rolling out.
Nutrition
Serving: 1crustCalories: 545kcalCarbohydrates: 52gProtein: 7gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 3gCholesterol: 40mgSodium: 511mgPotassium: 74mgFiber: 2gSugar: 3gVitamin A: 466IUCalcium: 15mgIron: 3mg
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