Best-Ever Pie Crust

Ingredients for Best-Ever Pie Crust

• 325g unbleached plain flour

• 1 1/2 teaspoons sugar

• 1 teaspoon salt

• 110g (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

• 120ml chilled lard or frozen nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes

• 80ml (or more) ice water

How to make Best-Ever Pie Crust

Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 80ml ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.