Ingredients and Weight:
- All-purpose flour: 2 1/2 cups (300g)
- Lard, cold and cut into small pieces: 1 cup (225g)
- Salt: 1 teaspoon
- Ice water: 1/2 cup to 3/4 cup (120-180ml)
Preparation Time:
- 15 minutes
Cooking Time:
- None
Difficulty Level:
- Level 2 (Moderate)
Preparation Method Steps:
- In a large bowl, whisk together the flour and salt.
- Add the lard and use your fingers to work it into the flour until it resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together. Do not overmix.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes before using.
Nutritional Information (per serving, approximately 1/8 of the dough):
- Calories: 350
- Fat: 25g (15g saturated)
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Flaky, tender crust
- Suitable for both sweet and savory pies
- Can be used for single- or double-crust pies
User Comments:
- "This is the best pie crust recipe I've ever tried. It's so easy to make and always turns out perfect."
- "I used this crust to make a cherry pie and it was a huge hit with my family."
- "I love that I can use this recipe to make both sweet and savory pies. It's so versatile!"
Special Precautions and Tips:
- For the best flavor and texture, use high-quality lard that is very cold.
- Do not overmix the dough, as this will make the crust tough.
- If the dough is too dry, add more ice water 1 tablespoon at a time. If it's too wet, add more flour 1 tablespoon at a time.
- Once the dough is chilled, it can be rolled out and used immediately. If you need to store it for longer, keep it wrapped tightly in plastic wrap in the refrigerator for up to 3 days.
