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–+ servings
Easy Lard And Butter Pie Crust

Easy Butter And Lard Pie Crust

Easy Butter And Lard Pie Crust, perfect for chicken pot pie or turkey pot pie!
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Course Main Course
Cuisine American
Servings 6

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

  1. This recipe makes a crust for a one-crust pie. For a two-crust pie, you'll want to double the recipe.
  2. 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.
  3. Freeze this dough up to three months. To use, allow to thaw slowly in the fridge overnight.
Pair this will my Chicken Pot Pie Filling For a delicious meal!
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