Flaky Lard Pie Crust
Flaky Lard Pie Dough
2 ¾ cup all purpose flour
¾ tsp kosher salt
8 Tbsp lard
6 Tbsp unsalted butter*, cut into ½- inch pieces
6-7 Tbsp ice water
1 egg (for egg wash)
Using a food processor with blade attachment or a medium clean bowl add flour and salt and pulse or whisk very briefly to incorporate the salt.
Add the chilled butter and lard. Pulse if using the processor or cut with a pastry cutter or two butter knives until the flour fat mixture is crumbly.
On a clean countertop lightly sprinkled with flour, lay out the crumbly dough mixture into a flat vs mounded pile. Sprinkle half the ice water and using a pastry knife/bench scraper or large flat spatula cut the water into the crumbly mixture until it begins to hold shape when pressed together. Add more water as needed until this last step results in the dough holding together when pressed. Knead the dough very briefly by folding the edges once or twice into the center and compressing the dough together.
Divide the dough into top and bottom. A third for the top and two thirds for the bottom, respectfully. Press these portions into round 1 inch flat flat discs, wrap with plastic wrap and refrigerate until chilled.