Updated: Jan 28, 2019
You want to know the secret to making the most perfect flaky pie crust? LARD! Cold Lard. Do not start with room temp lard or butter. Doing so will not yield that crispy flaky texture your desiring. Below is my go to recipe that I use time and time again for savory quiches to perfectly poised pies. Our CSA customers will be able to pick these pie dough's up this holiday season from our farm shop!
Photo by Edward Pond - Earth to Table
2½ cups all purpose flour
1 1/2 tsp salt
1 tsp granulated sugar
1 cup Lard, chilled
¼ - ½ cup ice water
Yield: 1 pie shell (top and bottom)
In a bowl combine flour, salt and sugar.
Add the lard into the flour mixture. Toss together, like a salad, using your fingers. Add water, a few tablespoons, at a time, kneading dough until it comes together.
Turn dough out onto a lightly floured work surface. Divide in two. Shape each half into a disk and wrap in plastic.
(Make ahead: cover and refrigerate for at least 1 hour, or up to 2 weeks. Freeze for up to 3 months)