|Nutritional Guidelines (per serving)|
This lard-butter-vinegar pastry recipe results in a very flaky crust. You'll need lard from rendered pork fat, not the type found in blocks at grocery stores. If your lard smells like meat, you're in business (yes, even for sweet pies)! The vinegar inhibits the development of gluten, keeping the crust tender and flaky. Refrigerate the dough often while rolling and before baking.
This crust is ideal for sweet and savory recipes like pot pies. Just leave out the sugar.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 to 2 tablespoons sugar
- 6 ounces cold butter, cut into pieces
- 7 tablespoons pork lard
- 1 tablespoon cider vinegar
- 5 to 7 tablespoons ice water
In a large bowl, mix flour, salt, and sugar. Cut in butter and lard until pea-sized bits form.
In a small bowl, mix vinegar and 5 tablespoons ice water. Add to flour mixture and toss with a fork. Add remaining 2 tablespoons ice water, if necessary.
Mix until a handful of dough just sticks together when squeezed lightly (you should see chunks of unmixed butter in the dough).
Divide dough into two equal halves, wrap in plastic and refrigerate for 2 hours.
Remove one half from the refrigerator and roll out between parchment paper. Before lifting the parchment paper, refrigerate until cold.
Remove parchment and fit into pie or tart pan. Refrigerate.
Remove second half from the refrigerator and roll out as above and refrigerate. Remove pie pan from refrigerator and fill. Remove top crust from refrigerator and fit overfilled bottom crust, sealing edges. Refrigerate for 20 minutes before baking.
This crust bakes well at 400 F, but follow your recipe's directions.