The price of food is soaring there is no denying that. Within the last 2 years I’ve had to switch my mindset from connivence to saving money. What can I make from scratch that is cheaper than buying from the store? I traditionally have used the pie crust you can get from Target or Walmart. I almost cried the last time I went shopping and saw a box of 2 crust was reaching almost $5! I’ve tried multiple different variations of crust recipes and this butter & lard pie crust is by far the one I gravitate to the most.
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Crust With Flavor
You will see in my recipe I like to add some seasoning into the dough. You certainly can omit that or even use this same recipe and make it into a pie dough. Please note the recipe below is for ONE base crust so if you need two crust for something like Chicken Pot Pie you need to double this recipe. You can easily double this by clicking the 2x button on the recipe =] We like to make things easy around here.
Easy Butter And Lard Pie Crust
Equipment
Ingredients
- 1/4 cup unsalted butter, chilled and cut into pieces
- 1/3 cup lard
- 1 1/2 cup all purpose flour
- 1/4 tsp salt
- 4 tbsp ice-cold water
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
Instructions
- To make this pie crust in a food processor:Add flour, salt, butter, and lard to the bowl of the food processor. (If you have a scraper blade attachment, you'll find it helpful for this recipe.)Pulse until the mixture looks like slightly damp beach sand, scraping the sides if necessary to make sure all butter and lard are incorporated.Add water 1 Tbsp at a time, pulsing after each addition. Depending on your flour, you may find that 3 Tbsp is enough. Add in onion, garlic, black pepper powders and mix/kneed until throughly incorporated. When dough gathers completely into a ball (or two balls), it's ready.Transfer to a covered bowl, or wrap well in plastic wrap, and let rest in the refrigerator for at least 30 minutes before using.To mix this pie crust by hand:In a large bowl, whisk together flour and salt until completely mixed.Add the lard and butter. Cut together with a pastry cutter or fork, until mixture is dry, crumbly, and thoroughly mixed.Slowly add water, 1 Tbsp at a time, mixing well after each addition. Continue working the dough with a pastry cutter or fork until the mixture pulls together into a smooth ball.Add in onion, garlic, black pepper powders and mix/kneed until throughly incorporated. Transfer to a covered bowl, or wrap well in plastic wrap, and let rest in the refrigerator for at least 30 minutes before using.
Notes
- This recipe makes a crust for a one-crust pie. For a two-crust pie, you’ll want to double the recipe.
- Store this recipe in the fridge for up to three days before using. If it’s been chilled more than a few hours, you may need to let it warm on the counter for about 10 minutes before working with the dough.
- Freeze this dough up to three months. To use, allow to thaw slowly in the fridge overnight.
Conclusion
I love how versatile this recipe can be. Make it sweet or savory with a few adjustments. Cutting this recipe with lard also helps keep it budget friendly with the price of butter going up. Let us know if you made this delicious butter & lard pie crust.