The SECRET to makeing mouth watering Pie Crust

May 19, 2017

A Pie Crust to be Proud of!

If you're anything like me you thought that by using the piecrust that was all rolled up at the grocery store you were doing pretty good! And don't get me wrong those can be pretty tasty but they're not near as tasty as piecrust made with leaf lard!

I was pretty intimidated when I started making my own pie crust. But, I soon became hooked on it! There's so many variations and so much you can do with it! 

The pie that Tina and I made for a friend's going away party. I made the crust. She made the inside. That's a deal!

Let me share with you my favorite pie crust recipe


  1. 2 1/2 cups unbleached all purpose flour.
  2. 1 1/2 teaspoons sugar.
  3. 1 teaspoon salt.
  4. 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes.
  5. 1/2 cup chilled Cottonwood Farm leaf lard, cut into 1/2-inch cubes.
  6. 5 tablespoons (or more) ice water.

(Make sure to have parchment paper on hand wax paper works to)

You can either make this in a food processor or use one of these handy tools to handle it. I try to go ahead and make up enough for two crusts (which this recipe calls for) that way if I only use one I'll have one locked and loaded is in the chamber ready to go for the next time. 

First measure and blend out your flour, sugar, and salt Make yourself some ice water so that it can be chilling and ready to go. Then I go ahead and lay out two pieces of parchment paper about a foot long. 
Make sure that you're butter and lard have been chilled in the refrigerator. Cut up your butter and your lord into small pieces and place in the bowl or food processor. 

Fork or blend until the lumps are about the size of a P
After you get to that stage you want to keep an eye on how much water you put in there. This recipe calls for 5 tablespoons of cold water but I find that makes my piecrust really gooey. When you roll it out you'll know what I mean. So I like to put 2 to 3 tablespoons of ice cold water, one at a time, blending in between applications.

After that divide the contents up between the two sheets of parchment, put them in the refrigerator or freezer to chill.
I found that after about an hour in the refrigerator it should be a good consistency to roll out. If I'm in a hurry I use the freezer.  It'll just be a little bit more hard to roll out.

Once I've gotten it to this point I usually handed over to Brian because he has a lot more patience than I do. 

More later on the art of rolling out pie dough. But for now... you did it!

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