\nMakes 1 double-crust 9″ pie or 2 single-crust 9″ pies
\n
![\"SAMSUNG\"](\"http:\/\/www.michellematlack.com\/blog\/wp-content\/uploads\/2013\/12\/2013-12-01-09.37.10.jpg\")
<\/a>\n2 1\/2 cups unbleached all-purpose flour
\n1 teaspoon kosher salt
\n1 teaspoon sugar
\n1\/2 cup lard
\n1 1\/2 sticks unsalted butter, cold, cut into cubes
\n1\/2 cup ice water<\/p>\n
Put the flour, salt, and sugar in the bowl of the food processor fitted with the metal blade. Pulse 2 or 3 times to combine. Put the lard and butter cubes on top of the flour.<\/p>\n
Pulse just a few times until the fats are distributed into flour-coated pea-sized globs. This might be as little as 10 pulses.<\/p>\n Pour the iced water through the narrow feed tube and pulse just until it’s through the tube and the mixture looks like wet sand. This might be just 10 pulses.<\/p>\n Reach in and grab a small amount. Squeeze. Does it stick together like play-doh? If so — you are done!! If dry, add water just a teaspoon at a time, with a minimum of pulses, to get to this wet-sand-squeezable state.<\/p>\n Dump the contents onto your floured countertop. Divide in half. Shape each half into a disc. Wrap each disc in plastic wrap (or a zippered bag) and refrigerate for AT LEAST an hour and up to 3 days. Freeze if it’s going to be around longer than that.<\/p>\n When ready to roll, let it set out just a few minutes (no more than 10). Lard is softer at refrigerator temp than butter, so it can’t sit around long. On a lightly floured countertop, roll out your patty to about a 12″ circle about 1\/4″ thick. I like to put my rolling pin in the center, roll away from me. Pick up the pin and place back in the center, roll towards me. Rotate the patty about a quarter-turn, and repeat. The larded crust is a little more fragile than an all-butter, so you may get a little tearing towards the edges. Patch it. Who cares. This pie crust ROCKS.<\/p>\n A good pie crust is more than just a vehicle to get the filling to your mouth. A good pie crust has flavor and flaky layers, and is tender but still snaps. My mother makes a fine pie crust. My grandmothers made very fine crusts. Me? Not so much. Until recently, I bought my crusts. […]<\/p>\n","protected":false},"author":1,"featured_media":1670,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[],"class_list":["post-1668","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.michellematlack.com\/blog\/wp-content\/uploads\/2013\/12\/2013-12-01-11.20.53.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4ImYM-qU","_links":{"self":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts\/1668","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/comments?post=1668"}],"version-history":[{"count":11,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts\/1668\/revisions"}],"predecessor-version":[{"id":1697,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/posts\/1668\/revisions\/1697"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/media\/1670"}],"wp:attachment":[{"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/media?parent=1668"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/categories?post=1668"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.michellematlack.com\/blog\/wp-json\/wp\/v2\/tags?post=1668"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a> <\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a> <\/a><\/p>\n<\/a> <\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"