Grandma Lyna's Best Pie Crust

READY IN: 1hr 5mins
YIELD: 2 crusts
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups all-purpose flour (I ONLY use King Arthur brand)
  • 3
  • 34
    teaspoon salt
  • 12
    cup chilled butter, cut into 6 pieces (chilled hard)
  • 3
    tablespoons lard or 3 tablespoons Crisco, chilled
  • 1
    large egg, beaten lightly
  • 1
    tablespoon apple cider vinegar (but, I've used pear, champagne or other flavoured vinegars)
  • 14
    cup ice water
Advertisement

DIRECTIONS

  • ALL INGREDIENTS AND TOOLS MUST BE ICE COLD, INCLUDING FLOUR AND SUGAR! MEASURE IN ADVANCE AND PLACE IN REFRIGERATOR FOR 1/2 AN HOUR BEFORE MAKING CRUST.
  • Measure flour, confectioner's sugar, and salt into work bowl of food processor. Pulse quickly 2-3 times.
  • Uncover bowl, add butter and lard/shortening, process 5-10 seconds until JUST blended.
  • Through feed tube, add beaten egg and vinegar and 1/2 of the water. Pulse 2-3 times.
  • Watching dough constantly, slowly drizzle the remaining water into the dough as processor is turning, STOPPING INSTANTLY when the dough begins to clump together. (It will look lumpy, rough and riddled with the yolk and butter. THIS IS NORMAL!).
  • Turn dough onto Saran Wrap. press into rough circle of pie pan shape, wrap and chill for at least 30 minutes.
  • Take off Saran Wrap. Roll chilled dough out between 2 layers of parchment paper. Lay into pan, fill and bake. Happy Baking!
Advertisement