Classic Lard Two-Crust Pie Pastry

Recipe View 2 mins In a large bowl, whisk together the flour and salt until well combined. (2 minutes)

Recipe View 7 mins Add the chilled lard to the flour mixture. Using a pastry blender or your fingertips, cut the lard into the flour until the mixture resembles coarse crumbs with some larger pieces of lard remaining. This step is crucial for creating flaky layers, so be careful not to overmix. (5-7 minutes)

Recipe View 4 mins Gradually sprinkle in the ice water, 1 tablespoon at a time, mixing gently with a fork after each addition. Continue adding water until the dough just comes together and begins to clean the sides of the bowl. Be careful not to add too much water, as this will make the dough tough. (3-5 minutes)

Recipe View 1 hrs Divide the dough in half and shape each half into a flattened disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the gluten to relax and the lard to firm up, resulting in a more tender and easier-to-handle crust. (1 hour +)

Recipe View 18 mins Before rolling out the dough, let it sit at room temperature for about 5-10 minutes to soften slightly. On a lightly floured surface, roll out one disc of dough into a circle about 12 inches in diameter. Gently transfer the dough to a 9-inch pie plate, pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges as desired. (15-20 minutes)

Recipe View 18 mins Repeat the rolling and shaping process with the second disc of dough for the top crust. If making a double-crust pie, add your filling to the bottom crust, then drape the top crust over the filling. Trim and crimp the edges to seal. Cut vents in the top crust to allow steam to escape during baking. (15-20 minutes)