Butter Lard Pastry Crust


2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed

NOTE:  Or use all Butter

(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

You can cut the butter/lard in using the food processor or with a
pastry blender.  Butter/lard should be the size of peas.

Or you can use a box grater for the butter. (My preferred method)


Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Tip out on to a floured board.  Quickly  pat out and fold, a few times.  Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.

NOTE:  Can be made with all butter

The secret to a good crust is to not over-handle the dough.
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