Pie Crust that’s tender, flaky, and light
The flakiest, lightest, butteriest, most tender pie crust in the world!
Course
Dessert
Cuisine
American
Servings
Prep Time
2
shells
20
minutes
Passive Time
1 hour
Servings
Prep Time
2
shells
20
minutes
Passive Time
1 hour
Ingredients
1 3/4
cups
flour
1/2
teaspoon
salt
1/3
cup
lardcold
1
inch
stick buttercold and cut into 1/2cubes
4-5
tablespoons
ice water
Instructions
Add the flour, salt, lard and butter to the bowl of a food processor. Pulse a couple of times until the butter is the size of peas. Add the ice water a tablespoon at a time until the dough comes together to form a ball.
Recipe Notes
© Galley Chef All Rights Reserved