Ingredients
Method
- Whisk flour and salt together
- Add COLD butter and lard cubes to the flour/salt mixture
- Use a pastry cutter to blend the fat into the flour until it resembles coarse pea-sized crumbs
- Begin adding ice water slowly (start with 4 tbsp) and mix gently with a spatula
- Add ice water in 1-2 tbsp increments until the dough comes together in a mostly solid mass
- Use your hands to form the dough into two small discs
- Wrap the dough in parchment paper and refrigerate for at least 1 hour before rolling out
Tips
- When rolling the dough out, roll it on the parchment it was refrigerated in. Layer another parchment piece on top to keep the dough from sticking to the rolling pin
- Use an egg wash before baking
- If you're baking a sweet dessert pie, sprinkle the top with a coarse sugar after the egg wash
