Basic Pie Crust (for double crust pie)
Author: 
Recipe type: Pie Crust
Prep: 
Cook: 
Total time: 
Serves: 12
 
Ingredients
  • 2½ cups all-purpose flour
  • ½ tsp salt
  • ½ cup cold butter, cubed
  • ½ cup cold lard, cubed
  • ¼ cup ice water (approx - add an extra teaspoon or so if needed)
  • 3 Tbsp sour cream
Instructions
  1. Directions:
  2. In large bowl, stir together flour with salt. Using pastry blender, cut in butter and lard until mixture resembles coarse crumbs with a few slightly larger pieces.
  3. In measuring cup, whisk together water and sour cream. Drizzle over flour mixture and toss with a fork to make a ragged dough, adding a little more water if necessary (the dough will seem fairly dry).
  4. Divide dough in half and shape into two disks. Wrap and refrigerate about 30 minutes before rolling into crusts. Bake according to directions of any pie recipe you are making.
  5. The dough can be refrigerated, well-wrapped, for up to 3 days, but allow it to come to room temperature for 15 minutes before rolling to avoid cracking.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/10/basic-double-crust-pastry/