Pie Crust Recipe

• Level: Intermediate
• Yield: 1 (9-inch) pie crust
• Total Time: 1 hr 40 min
• Prep Time: 15 min
• Resting Time: 1 hr
• Cooking Time: 25 min

• 3 ounces (6 tablespoons) chilled butter
• 1 ounce (2 tablespoons) chilled lard
• 6 ounces (about 1 cup) all-purpose flour, plus extra for dusting
• 1/2 teaspoon table salt
• 1/4 cup ice water in a spritz bottle
• About 32 ounces dried beans for blind baking

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1. Freeze the butter and lard for 15 minutes to keep them icy cold. Cube them once chilled for perfect flakiness.
2. In a food processor, pulse flour and salt 3-4 times. Add butter and pulse 5-6 times until crumbly. Toss in lard and pulse 3-4 more times. Spritz with ice water, pulse 5 times, and repeat until dough clumps when squeezed. Bag it up, form a thick disk, and chill for 30 minutespatience rewards with tender crust!
3. Preheat oven to 425F (220C). Chill two metal pie pans in the fridge.
4. Unwrap the chilled dough on its plastic, dust both sides with flour, re-cover, and roll into a 10-11 inch circle. Dust lightly, invert one chilled pan onto dough, flip, peel plastic, top with second pan upside down, and flip again. Trim edges for meringue grip, fork-prick the base, and chill 15 minutes more.
5. Line with parchment, pile in dried beans to weight edges, and bake 10 minutes. Remove beans and parchment, then bake 10-15 minutes until golden and irresistible. Cool fully on a wire rack before fillingyour pie adventure awaits!