Making a tender and flaky homemade pie crust is simple with this recipe, even for beginners! This recipe is enough for 2 pie crusts.
Pie Crust
2.5 cups all-purpose flour
1 tsp sugar
1 tsp salt
1/2 cup (4 oz) very cold pork lard, cut into pieces
1/2 cup (4 oz) very cold unsalted butter, cut into pieces
3/4 cup ice water
1. Add flour, sugar, salt, lard, and butter to a food processor. Pulse until the lard or butter has been chopped into pea-sized pieces.
2. While pulsing the food processor, drizzle 1/2 cup ice water into the flour mixture. Add more water (up to 1/4 cup in one tablespoon at a time) until the flour mixture starts to form small clumps that easily bind if you squeeze them between your fingers, without being too wet.
3. Pour out the mixture into a large bowl and gather the clumps and gently knead into a single mound of dough. Divide the ball in half and shape each ball into a disc.
4. Place in a sealed container or wrap in plastic and let chill in the fridge for at least 1 hour before rolling out (you can keep it for up to one week in the fridge if you want to do this in advance).