This crust is ideal for sweet and savory recipes like pot pies. Just leave out the sugar. Here's a larger photo of apple pie made with lard-butter-vinegar pastry crust.
Makes enough for 2 (9-inch) Lard-Butter-Vinegar Pastry Crusts
Prep Time: 30 minutes
Total Time: 30 minutes
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 to 2 tablespoons sugar
- 6 ounces cold butter, cut into pieces
- 7 tablespoons pork lard
- 1 tablespoon cider vinegar
- 5 to 7 tablespoons ice water
- In a large bowl, mix flour, salt and sugar. Cut in butter and lard until pea-sized bits form.
- In a small bowl, mix vinegar and 5 tablespoons ice water. Add to flour mixture and toss with a fork. Add remaining 2 tablespoons ice water, if necessary. Mix until a handful of dough just sticks together when squeezed lightly (you should see chunks of unmixed butter in the dough).
- Divide dough into two equal halves, wrap in plastic and refrigerate for 2 hours.
- Remove one half from refrigerator and roll out between parchment paper. Before lifting the parchment paper, refrigerate until cold. Remove parchment and fit into pie or tart pan. Refrigerate.
- Remove second half from refrigerator and roll out as above and refrigerate. Remove pie pan from refrigerator and fill. Remove top crust from refrigerator and fit over filled bottom crust, sealing edges. Refrigerate for 20 minutes before baking.
- This crust bakes well at 400 degrees, but follow your recipe's directions.