Shannon’s Pastry Pie Crust

Shannon Vavich
The best pie crust. This recipe makes enough for the bottom and top of a deep dish pie. I do recommend making more than you think you'll need, however. It will put your mind at ease knowing that if you make a mistake rolling out your pie dough, you have a backup batch. Freezes excellently for up to eight weeks. Will keep in the fridge for one week. PLEASE DO REMEMBER to let it warm to room temperature before you roll it out.

Shannon’s Pastry Pie Crust

Shannon Vavich
The best pie crust. This recipe makes enough for the bottom and top of a deep dish pie. I do recommend making more than you think you'll need, however. It will put your mind at ease knowing that if you make a mistake rolling out your pie dough, you have a backup batch. Freezes excellently for up to eight weeks. Will keep in the fridge for one week. PLEASE DO REMEMBER to let it warm to room temperature before you roll it out.
5 from 1 vote

Equipment

  • food processor
  • ramekin
  • pastry scraper
  • measuring cups
  • measuring spoons
  • plastic wrap
  • utility knife
  • cutting board

Ingredients
 
 

  • 1/2 cup lard cubed and frozen
  • 1/2 cup unsalted butter cubed and frozen
  • 3 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 6 tbsp ice cold water

Instructions
 

  • At least an hour in advance, cube the 1/2 cup unsalted butter and 1/2 cup lard, and freeze it together in a ramekin or small bowl.
  • Sometimes I do this step in bulk if I know a big pie event (like Thanksgiving) is coming up. I freeze each batch in a separate ramekin so I can just grab a batch and go. Batches of lard and butter cubes can be kept in the freezer for a week uncovered. If you plan to freeze them for longer, cover with plastic wrap.
  • In the bowl of your food processor, combine 3 cups flour, 2 tablespoons sugar and 1 teaspoon salt. Whir to mix.
  • Add the ice cold butter and lard in batches, whirring between each addition. You will know it's time to move to the next step when the mixture clumps together in your hand like wet sand. See video for more instructions.
  • Add the ice cold water one tablespoon at a time while the food processor is whirring. You will know it's time to turn your mixture on to your work surface when it clumps together in your hand like clay. See video for more instructions.
  • Your mixture will look like a mess, but please don't be scared and for heaven's sake don't add more water or anything. Start to work to push the pastry crumbs together.
  • This is when you trust the process and keep moving and squeezing the mixture together. See video for more instruction.
  • When the mixture has formed into a lump, do your best to form it into an oblong log shape.
  • Slice it in half with your pastry scraper.
  • Working each section in a circular motion, form into discs. See video.
  • Wrap each disc in plastic wrap. You can simply set on the counter for a couple hours before rolling it out for pies, but I recommend putting it in the fridge overnight, then bringing it to room temperature (4-5 hours) before you roll it out. You can keep it in the freezer for up to 8 weeks. Again, let it come to room temperature before you begin to work with it.
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