Lard Pie Crust

• Add flour, cold lard, cold butter, and salt to a bowl. Combine with a pastry blender until coarse, pea size crumbs form. Add water 1 tbsp at a time. Mix with an electric mixer between tbsps of water until dough comes together and forms a ball. More or less water may be needed to form a smooth, but not sticky dough.

Food Processor Directions

• Combine all ingredients in a food processor and pulse until butter and lard are chopped and mixed into pea size crumbs. Add water 1 tbsp at a time while processing on low. Dough will come together and forms a ball. More or less water may be needed to form a smooth, but not sticky dough.
• Shape dough into a 1 inch thick round disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 400 degrees. Generously flour a work surface and place the dough into the center. Sprinkle with four and roll into a 12 inch circle using a rolling pin.
• Fold dough over rolling pin and lay over a 9 inch deep dish, or 10 inch shallow pie pan. Press dough over bottoms and up sides and trim excess from around the edges with a sharp knife. Prick bottom of pie crust with a fork to prevent bubbles.
• For a fully baked pie crust- bake for 10-12 minutes until golden brown.

  For a filled pie- fill as desired and bake according to recipe. For double crust pie- fill as desired and top with second crust. Brush with milk and sugar (optional) and bake according to pie recipe.