Recipe information
Yield
Makes 2 pie crusts (enough dough for 1 double-crust pie, 1 lattice-topped pie, or 2 single-crust pies) Servings
Ingredients
2½
cups unbleached all purpose flour
1½
teaspoons sugar
1
teaspoon salt
½
cup (1 stick) chilled unsalted butter, cut into ½" cubes
½
cup chilled lard or frozen nonhydrogenated solid vegetable shortening, cut into ½" cubes
5
tablespoons (or more) ice water
Need to make a substitution?
Preparation
Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour.
Do Ahead: Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.