Perfect Pie Crust

Makes 2 Crusts


2 C. all-purpose flour (or whole wheat pastry flour)
1 tsp. salt
1/3 C. butter
1/3 C. lard
1/3 C. cold water


Blend the flour and salt together in a big bowl. Add the fats and mix with your hands or a pastry blender till the mixture forms pea-sized crumbs. Mix in the water, form it into a ball, wrap in wax paper and refrigerate for at least 2 hours.

When the dough is chilled and really firm, roll it out on a floured surface then bake according to your pie recipe.

Remember if blind baking (that’s a crust baked with nothing inside) use pie weights or prick the crust all over with a fork so it doesn’t bubble up. You’ll have enough for 2 crusts, and they’ll be flaky and delicious!

- Mary White

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