Yes…I use lard and you should too makes the crust so much better really does! You can taste the difference but I do not add much in my recipe. I use this pie crust for everything. Blue Berry….Apple….Chocolate….Chicken Pot Pie everything even tart recipes it is a great easy go to pie crust. I make the whole thing in a food processor too ! See it is easy unless you do not have a food processor oh dear me! You need one!
3 cups all purpose flour ~ King Arthur
1 teaspoon salt
13 Tablespoons butter ~ cold
3 Tablespoons lard ~ cold
6 tablespoons ice cold water + or -
Combine flour and salt in food processor, blend this takes the place of sifting the flour. Then add your cold butter whirl around a few times turning on and off pulse, then add your lard and whirl around until the fat is about the size of small peas. Do not over do this step over mixing the crust makes it tough you want it to be light and fluffy. Add 4 tablespoons of water by tablespoons one at the time mix after 4 look and see add more until it will hold together in your hand when mashed together. Gather dough into a ball, flatten in a disk cover and place in the refrigerator for at least 30 minutes. Once nice and chilled flour surface and roll out.
Place flour and salt in processor and run. This will sift the flour and salt.
Add butter to the flour/salt and pulse a little until it is small size pea shapes.
Add the lard to the flour and pulse a little again until it is small size peas again.
Add water a little at the time, you do not want to add to much ~ start with 4 tablespoons I usually add 6 and it is enough
once it will hold together in your hand when mashed it is enough water. Form into a ball and wrap and place in the refrigerator.
This recipe is enough for a large chicken pot pie or a double crust pie or 2 pecan pies. I will make 2 batches at once freeze the other for later. Hope you love this pie crust as much as we do.
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Chicken Pot Pie Pie Crust Recipe — powered by ehow