Homemade Pie Crust

🧂 Ingredients

• 3 cups all-purpose flour
• ⅔ cup lard
• 5 tablespoons unsalted butter, cold

  cut up
• 1 teaspoon salt
• ½ cup ice water

  (adjust as needed)

Instructions

• 1 In a large bowl, combine the flour and salt.
• 2 Cut in the lard and butter pieces using a pastry cutter, until you have small
  pea size pieces.
• 3 Place ice cubes into a large glass measuring cup and then add cold water.
• 4 Incorporate a little water at a time, until your pie crust comes together. Do
  not overwork the dough or the pie crust will be tough.
• 5 Place the pie crust into a large zip-style bag and refrigerate for several hours
  or overnight.
• 6 On a lightly floured surface, roll out the bottom pie crust about 12-inches in
  diameter and place into the bottom of a pie plate.
• 7 Trim the edges of the pie crust around the rim of the pie plate using kitchen
  shears to about ½-inch.
• 8 Add your pie filling.
• 9 Roll out the top crust to about 10-12-inches in diameter and gently place on top
  of the pie filling.
• 10 Slice air a few vents in the top of the crust.
• 11 To weave a lattice crust; roll out a round of pie dough and slice long pieces
  with a small pastry cutter or pizza cutter. Place pieces one way, then weave
  crust pieces the opposite direction. Continue until the pie is covered with pie
  crust.
• 12 Brush with egg wash and sprinkle with granulated sugar.
• 13 Place the pie on a half sheet pan lined with parchment paper. This will help
  contain the mess.
• 14 Bake in a preheated 400 degree F oven for about 1 hour. Once it is browned
  nicely, cover with a piece of aluminum foil with an air vent cut out of the top.
  This will keep the pie from becoming too brown while continuing to cook and
  still let air vent. Bake until the pie filling is bubbling. About 1 hour 10
  minutes total.
• 15 Remove the pie from the oven. Let cool completely before slicing.

Nutrition Info